Polenta with Tomatoes and Mozzarella
- 7 1/2 cups water
- 1 1/2 teaspoons salt
- Pinch of baking soda
- 1 1/2 cups coarse cornmeal
- 2 tablespoons butter
- 2 cups grated Parmesan cheese
- 3 tablespoons olive oil
- 2 garlic cloves, peeled and sliced thin
- Pinch of red pepper flakes
- Pinch of sugar
- 2 pints cherry tomatoes, halved
- Salt and pepper to taste
- 1 cup cubed fresh mozzarella
- 2 tablespoons chopped fresh basil
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, fresh (2 tablespoons)
- Cherry tomatoes (2 pints)
- Cooking & Baking
- Baking soda (1 Pinch)
- Cornmeal, coarse (1 1/2 cups)
- Garlic cloves, thin (2)
- Olive oil (3 tablespoons)
- Red pepper flakes (1 Pinch)
- Salt (1 1/2 teaspoons)
- Salt and pepper (1)
- Sugar (1 Pinch)
- Drinks
- Water (7 1/2 cups)
- Dairy
- Butter (2 tablespoons)
- Mozzarella, fresh (1 cup)
- Parmesan cheese, grated (2 cups)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published March 14, 2010 (2 years ago).
23 people saved this recipe.
