When it comes to hearty, comforting meals, polenta is often overlooked. However, this creamy cornmeal dish is the perfect base for a filling and flavorful dinner that’s both easy to make and absolutely delicious. In this , we’re taking things up a notch by turning our polenta into savory little cubes, then topping them with rich , juicy cherry tomatoes, and a tangy balsamic glaze. Trust us – this dish is a game-changer.

To start, you’ll need to cook your polenta. The basic ratio is 4:1 (liquid to cornmeal), but you can adjust this depending on how thick or thin you like your polenta. In a large pot, bring 4 cups of water or broth to a boil. Gradually whisk in 1 cup of cornmeal, stirring constantly to prevent lumps from forming. Reduce the heat to low and let the mixture simmer, stirring occasionally, until the polenta is thick and creamy. This should take about 20-30 minutes.

Once your polenta is cooked, transfer it to a greased baking dish and smooth it out evenly. Let it cool and set for at least 30 minutes. Then, using a sharp knife, cut the polenta into bite-sized cubes. Place the cubes on a baking sheet lined with parchment paper and drizzle them with olive oil. Pop the sheet into a preheated 425-degree oven and let the cubes bake for 20-25 minutes, or until they’re golden brown and crispy on the outside.

While your polenta cubes are baking, you can prepare the rest of the dish. Start by heating up a can of borlotti beans in a small saucepan. Drain and rinse the beans, then add them to the pan along with a splash of water or broth. Season with salt and pepper, then let the beans simmer on low heat for 10-15 minutes. This will give them time to soak up all the flavors and become nice and tender.

Next, you’ll want to roast some cherry tomatoes. Rinse a pint of cherry tomatoes and cut them in half. Place them on a baking sheet lined with parchment paper, drizzle them with olive oil, and sprinkle on some salt and pepper. Roast the tomatoes in the same 425-degree oven as the polenta cubes for 10-12 minutes, or until they’re bursting with flavor and slightly caramelized.

To assemble the dish, place several polenta cubes in the center of a plate. Spoon some borlotti beans on top, followed by a handful of roasted cherry tomatoes. Drizzle everything with a balsamic glaze and garnish with some herbs if desired. We recommend using a high-quality balsamic vinegar for the glaze, as it will add a sweet and tangy richness to the dish.

This recipe is perfect for a cozy weeknight dinner, or for entertaining guests with its elegant presentation. The polenta cubes are incredibly versatile and can be paired with other toppings like sautéed mushrooms or grilled veggies. And best of all, leftovers keep well in the fridge and can be reheated for a quick and satisfying lunch. So next time you’re in the mood for some comfort food, give this polenta and bean dish a try. Your taste buds will thank you.

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