This is a fast full-flavored dish. Healthy too! I always forget about how much I enjoy creamy polenta. ๐ We ate it for dinner but it would also be wonderful for brunch.
This recipe was adapted from Food and Wine, contributed by Todd Porter and Diane Cu. I increased the salt, doubled the tomatoes, and made homemade pesto. Theย pesto recipe is from How to Cook Everything Vegetarian by Mark Bittman. Tasty!
Yield: Serves 3 (in my house!) or 4
For the Pesto: (Makes about 1 cup)
- 2 loosely packed cups fresh basil leaves, rinsed and dried
- coarse salt
- 1 clove garlic
- 2 T pine nuts or walnuts
- 1/2 cup extra virgin olive oil, or more to taste
- 1/2 cup finely grated Parmesan or pecorino Romano
Forย the Dish:
- 4 cups water
- 1 cup polenta
- 1/2 tsp coarse salt
- 2 tablespoons unsalted butter
- 1 cup chopped tomatoes (I used Campari)
- 3/4 to 1 cup pesto
To Make the Pesto:
- Combine the basil with a pinch of salt, the garlic, the nuts, and about half of the oil in a food processor or blender.
- Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
- Add more oil if you prefer a thinner mixture. (Sometimes I add a little bit of stock instead to achieve the same result.)
- Stir in the cheese.
To Finish the Dish:
- In a large pot, bring the water to a boil. (I useย a cast iron pot.) While whisking, gradually pour the polenta into the water.
- Reduce the heat to simmer or low and continue whisking for an additional minute.
- Continue cooking for about 20 to 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot.
- Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
- Stir the salt and butter into the polenta until the butter is melted.
- Scoop polenta out onto plates. Top each with about 1/4 cup pesto. Divide tomatoes among plates. Serve. (We individually mixed together all of the ingredients before digging in!)
One Year Ago:
Two Years Ago:
Josette, so glad I stumbled upon this it looks so light and delicious! I agree this would be a great brunch out on the patio ๐
What a lovely image! ๐ Thanks for visiting!
Love the creaminess of the polenta with the pesto and tomatoes fresh topping!
It was SO tasty! I am such a fan of sauces… this one had such a gigantic dollop of pesto on top that was fun to fold in. ๐ Thanks, Johanne!
What a fabulous and refreshing and comforting dish Josette.
Still have to get my hands at polenta..
Thanks, Sonal. ๐ Polenta is so creamy and quick- lovely with veggies!! and cheese…
Comforting
How delicious! I love the combination of tomatoes and polenta, and the pesto is such a nice touch. Your polenta looks perfectly cooked ๐
Thank you so much, Antonia! ๐
That polenta looks awesome! We eat polenta very often and use the same recipe. Love it! ๐
No way! This recipe is a keeper for sure. ๐
Oh, I forgot… Your pictures are great – I can almost feel the texture of that polenta.
Thank you so much!! So kind. โค
Mark Bittman’s pesto recipe is the best and I have used it for years, always putting it atop pasta. I am going to try this polenta dish very soon as all my basil is ready to harvest. Thanks.
I am so upset that Mark Bittman isn’t writing for the New York Times magazine anymore. ๐ฆ