Polenta with balsamic blistered tomatoes. Polenta with balsamic blistered tomatoes I used rosemary balsamic but any will do. Roast the tomatoes – place them in a small baking dish and nip each one with scissors (leave vine intact if preferred). Add garlic, drizzle with oil, balsamic vinegar and sprinkle with sugar, salt, and pepper.
Quick cooking polenta is baked with Parmesan, basil and tomatoes for this colorful and flavorful sidedish. This baked polenta is a lovely way to show off tomatoes from the local farmers' market or your garden. It is a great side dish for grilled meat and vegetables. You can cook Polenta with balsamic blistered tomatoes using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Polenta with balsamic blistered tomatoes
- You need 9 oz of cooked polenta in a roll type package.
- Prepare 8 oz of cherry tomatoes, sliced in half.
- You need 1/2 small of red onion, finely diced.
- It’s 1/2 tsp of olive oil.
- It’s 2 clove of garlic, minced.
- Prepare 2 tbsp of balsamic vinegar.
- It’s 1/4 tsp of salt.
- You need 1/4 tsp of pepper.
The easiest way to do this is to cut the log of polenta evenly in half, then cut each half in half again, so you have four quarters. Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Look for balsamic glaze (vinegar that's been reduced until syrupy) in the oil and vinegar aisle..
Polenta with balsamic blistered tomatoes instructions
- Place tomatoes, onions, and olive oil in a nonstick pan over medium high. Allow to cook, without stirring, for 4-5 minutes, or until tomatoes start to blister..
- Meanwhile, slice polenta into 1/4" thick rounds..
- Spray nonstick pan with cooking spray and cook polenta slices in it over medium high until golden and crisp, about 4 minutes per side..
- When tomatoes have blistered, stir. Reduce heat to medium. Add garlic, salt, pepper, and vinegar. Allow vinegar to reduce, about 2 minutes..
- Top polenta with tomato mixture and serve..
Fresh tomatoes and balsamic vinegar mirror and amplify each other; both are a bit tangy and sweet, and both benefit from a little high heat in the pan. Shallots mellow as they sauté and provide a backbone for the sauce. Moving the salmon to a sheet pan allows you to build the sauce in the skillet while the fish finishes in the oven. When it's done, simply throw the foil away. I had some lovely small vine tomatoes which are full of flavour, so ideal for a simple sauce.