Trying out creamy polenta is a comforting culinary adventure that never disappoints. This dish pairs velvety polenta with roasted tomatoes, making it a wonderful option for any meal, especially those laid-back Sundays.
This recipe addresses challenges including bland polenta, undercooked eggs, and texture contrast that many face when preparing this comforting dish.
I always appreciate recipes that don’t rush me, especially on busy weeknights. Polenta can sometimes turn out too thick or lumpy, making it tricky to get that silky texture. But, trust me, I’ve found a way to get it just right, so you won’t have to worry about those pesky lumps or uneven cooking.
This recipe is a true winner, taking about 15 minutes of prep time and 57 minutes overall. Just a bit of patience helps create a smooth and creamy base topped with roasted tomatoes and perfectly poached eggs. If you enjoy a delicious brunch with effortless style, you’ll want to try this alongside my broccolini frittata.
Table of contents
Why You Will Love This Recipe
- Rich Texture The creamy polenta provides a comforting base that feels luxurious without being heavy. Its smoothness comes from the gentle cooking process and the addition of butter and ricotta.
- Fresh Flavor Burst Roasted tomatoes add a bright, sweet acidity that livens up every bowl. Their caramelized edges provide a contrast to the softness of the polenta, making for a satisfying meal.
- Protein-Packed Topping The poached eggs not only contribute a silky texture but also infuse the dish with a hearty source of protein. Their runny yolks create an irresistible sauce when pierced, enriching each bite.
- Convenience Factor This dish can be made partly ahead of time, with components that store well in the fridge. Prepare the polenta and tomatoes earlier, and finish with freshly poached eggs for a quick weeknight meal.
Creamy Polenta with Roasted Tomatoes
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 57 minutes
- Total Time: 1 hour 12 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Boiling, roasting, poaching
- Diet: Gluten Free
Description
A comforting creamy polenta base complemented by roasted tomatoes and poached eggs.
Ingredients
Scale
- 5 cups (1.2 liters) water
- 1 cup (160g) coarse or medium-ground cornmeal
- 1 ½ tbsp (21g) unsalted butter
- 1 tsp salt, plus additional for seasoning
- 2 cups (about 3 ears) frozen corn or fresh corn kernels
- ¾ cup (75g) grated Parmesan cheese
- ¼ cup (60g) part-skim ricotta cheese
- 6 Roma tomatoes, halved and seeded
- 12 large eggs
- ¼ cup (30g) corn nuts
- ¼ cup (10g) fresh basil leaves
- 2 tbsp (30ml) extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 tbsp (15ml) balsamic vinegar
- Freshly ground black pepper, to taste
Instructions
- Step 1: The night before, combine 5 cups water and 1 cup cornmeal in a medium bowl. Stir well to combine. Let the mixture sit at room temperature overnight. This soaking ensures a creamier polenta texture by allowing the cornmeal to absorb the water fully.
- Step 2: When ready to cook, preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper to prepare for roasting the tomatoes.
- Step 3: In a mixing bowl, toss 6 halved and seeded Roma tomatoes with 2 tablespoons olive oil, 3 thinly sliced garlic cloves, 1 tablespoon balsamic vinegar, and a pinch each of salt and freshly ground black pepper. Spread the tomatoes evenly on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes until tomatoes are caramelized, shrink in size, and develop a rich roasted aroma. Remove from oven and set aside.
- Step 4: Transfer the soaked cornmeal mixture from the bowl to a medium saucepan. Bring it to a boil over medium-high heat. Once boiling, add 1 ½ tablespoons unsalted butter and 1 teaspoon salt. Immediately begin whisking continuously to prevent lumps and to avoid the polenta splattering (“spitting”).
- Step 5: Continue whisking briskly for about 3 minutes until the mixture thickens and starts to bubble gently. Then reduce heat to low. Stir frequently with a silicone spatula to prevent sticking and promote even cooking. Cook the polenta for 20 minutes on low heat.
- Step 6: After 20 minutes cooking, stir in 2 cups corn kernels, ¾ cup grated Parmesan cheese, and ¼ cup ricotta cheese. Continue cooking and stirring until the polenta pulls away slightly from the sides of the pot, approximately another 10 minutes. Adjust seasoning with freshly ground black pepper to taste. If polenta gets too thick, add ¼ cup water gradually every 5 minutes until desired consistency is reached.
- Step 7: While the polenta finishes cooking, prepare a large pan with about 4 inches (10 cm) of water. Bring the water to a barely simmering state—not a rolling boil—to poach the eggs gently. Crack each egg individually into a small bowl, then gently slide the egg into the simmering water. Poach eggs one at a time for about 4 minutes, or until the whites are set but yolks remain runny. Use a slotted spoon to remove eggs and drain on paper towel-lined plate. Season each egg with salt and pepper immediately. Repeat until all 12 eggs are poached. For better egg shape retention, you may add a splash of vinegar to the simmering water.
- Step 8: Divide the creamy polenta evenly between six serving bowls. Top each bowl with roasted tomatoes, two poached eggs, a sprinkle of ¼ cup corn nuts, and fresh basil leaves. Serve immediately while warm.
Notes
- Room Temperature: Store creamy polenta in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep in airtight container in the fridge for up to 4 days to prevent drying or separation.
- Freezing: Cool polenta completely and store in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent lumps in polenta, whisk continuously for the first 3 minutes of cooking. This technique is critical for smooth texture.
- If roasted tomatoes do not caramelize adequately, continue roasting an additional 5 to 10 minutes, watching carefully to avoid burning.
- For poached eggs that hold their shape better, add a splash of vinegar to the simmering water before adding eggs.
- Skim any foam from simmering egg water every 2 minutes with a slotted spoon for clearer water and cleaner poaching.
- If polenta thickens too fast, stir in ¼ cup water every 5 minutes while cooking until reaching desired creaminess.
- Reheat refrigerated or thawed polenta gently over low heat on the stovetop, stirring occasionally. Add small amounts of water as needed to loosen consistency. Reheat to warm but do not boil.
- Serve creamy polenta topped with roasted tomatoes and poached eggs for a hearty meal.
- Pair with a simple arugula salad or sautéed spinach for freshness.
- Drizzle extra olive oil, fresh basil, or a balsamic reduction over the dish for added flavor.
- Substitute cherry or grape tomatoes for Roma tomatoes, adjusting roasting time as needed.
- Use nutritional yeast in place of Parmesan for a vegan alternative.
- Replace part-skim ricotta with a plant-based ricotta substitute for dairy-free adaptation.
- Use vegetable broth instead of water in the polenta base to enhance savory flavor; opt for low sodium to control salt content.
- Use coarse or medium-ground cornmeal. Avoid instant polenta for ideal creamy texture.
- High-quality unsalted butter enhances richness in polenta; add it while polenta is hot to fully blend.
- Choose firm, vibrant Roma tomatoes for roasting to maximize sweetness and flavor.
- Freshly grated Parmesan cheese provides better melting and deeper flavor compared to pre-grated.
- Good quality extra virgin olive oil is recommended for roasting tomatoes to help caramelize and boost flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Polenta: Use coarse or medium-ground polenta for a creamy texture. Make sure it’s not instant; slow-cooked polenta gives that delicious creaminess we’re after!
- Butter: Choose good quality unsalted butter for the best flavor. It enriches the polenta, so make sure to mix it in while it’s still hot for that smooth finish.
- Vegetable broth: A flavorful vegetable broth enhances the polenta, making it more savory. Opt for low-sodium options to control the saltiness. You can substitute with water, but you’ll lose some flavor.
- Parmesan cheese: Grated Parmesan adds a nutty, salty kick. Use fresh Parmesan rather than pre-grated for a creamier texture. Nutritional yeast can work if you need a vegan option!
- Cherry tomatoes: Look for firm, vibrant cherry tomatoes, these roast to sweetness and add a burst of flavor. You can use grape tomatoes too; just adjust the roasting time slightly.
- Olive oil: A good quality extra virgin olive oil is key for drizzling over the tomatoes before roasting. It enhances their flavor and contributes to a beautiful caramelization.
- Polenta: Use coarse or medium-ground polenta for a creamy texture. Make sure it’s not instant; slow-cooked polenta gives that delicious creaminess we’re after!
- Butter: Choose good quality unsalted butter for the best flavor. It enriches the polenta, so make sure to mix it in while it’s still hot for that smooth finish.
- Vegetable broth: A flavorful vegetable broth enhances the polenta, making it more savory. Opt for low-sodium options to control the saltiness. You can substitute with water, but you’ll lose some flavor.
- Parmesan cheese: Grated Parmesan adds a nutty, salty kick. Use fresh Parmesan rather than pre-grated for a creamier texture. Nutritional yeast can work if you need a vegan option!
- Cherry tomatoes: Look for firm, vibrant cherry tomatoes, these roast to sweetness and add a burst of flavor. You can use grape tomatoes too; just adjust the roasting time slightly.
- Olive oil: A good quality extra virgin olive oil is key for drizzling over the tomatoes before roasting. It enhances their flavor and contributes to a beautiful caramelization.
Recipe Tips
- If polenta feels too thick while cooking, add ¼ cup of water gradually every 5 minutes while stirring until the desired consistency is reached.
- When roasted tomatoes aren’t caramelizing, extend roasting time by 5-10 minutes, keeping an eye on them to prevent burning.
- If poached eggs aren’t holding their shape, add a splash of vinegar to simmering water before adding eggs, which helps them stay together better.
- For lumpy polenta, whisk continuously for the first 3 minutes of cooking. This simple technique prevents clumps from forming in your polenta.
- If you notice excess foam while simmering eggs, gently skim it off with a slotted spoon every 2 minutes to maintain clear water.
Serving Suggestions
Serve creamy polenta with roasted tomatoes on the side or top it directly for a hearty meal. Add a simple arugula salad or sauteed spinach alongside for freshness.
Use creamy polenta to make a flavorful base for grilled vegetables or sautéed mushrooms. Add poached eggs for breakfast or incorporate it into vegetable lasagna.
Top creamy polenta with balsamic reduction or a sprinkle of grated Parmesan. You can also drizzle with olive oil or a hint of fresh basil for extra flavor.
Recipe variations
- You can use yellow or white cornmeal for creamy polenta. Both provide a smooth texture once cooked according to the foundation recipe’s water-to-cornmeal ratio of 5 cups to 1 cup.
- Add 1 ½ tablespoons unsalted butter and ¾ cup grated Parmesan cheese to the polenta for richness. Toss roasted tomatoes with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar.
- Either frozen corn or fresh corn on the cob works well. Add 2 cups of frozen corn or kernels from 3 fresh cobs when stirring in cheese and ricotta cheese.
- If making for a larger group, double the water to 10 cups and cornmeal to 2 cups. Cook in a larger pot, stirring frequently to maintain creaminess, as described.
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How to Store?
To keep your creamy polenta fresh and delicious, follow these storage tips:
Room Temperature: Transfer creamy polenta to an airtight container. Keep on the counter no longer than 2 days to maintain quality.
Refrigeration: Store in an airtight container inside the refrigerator. Consume within 4 days while preventing drying or separation of ingredients.
Freezing: Place cooled creamy polenta in a freezer-safe container or freezer bag. Freeze up to 2 months. Thaw overnight in the fridge.
Other Recipes You’ll Love
If you enjoyed this creamy polenta or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
