Need a quick summery dinner? Maybe just a side dish that screams August? Either way, this creamy polenta topped with fresh tomato, herbs and burrata is amazing.
Serves 2 as main course, 4 as a side.
- 1/4 cup chopped fresh herbs – Basil, oregano, thyme are best
- 2 cup tiny tomato
- 3 tbl extra virgin olive oil
- salt and pepper
- 2 tbl butter
- 1 cup water
- 1 cup milk
- 1 tbl crushed garlic
- 1 cup 5 minute polenta
- 1/4 cup grated Parmesan
- 1/2 cup corn kernels – fresh or frozen
- 8 oz burrata cheese
- Start by making the tomato salad – halve the tomatoes and toss with the olive oil, fresh herbs, salt and pepper. Let them marinade while you put together the polenta.
- In a medium pot, heat the butter, water and milk. When the liquid comes to a boil, mix in the garlic, salt and pepper. Slowly whisk in the polenta, bring back to boil and drop to simmer. Stir occasionally until the polenta is cooked, about 5 minutes.
- Add the parmesan and corn kernels to the polenta. Taste for seasoning – add more salt or pepper until it tastes good to you.
- Time to serve! Divide the polenta onto dinner plates or pour onto a serving bowl. Top with the tomato salad. Remove the burrata from the water it was packed in and tear the cheese into chunks. Scatter on the top.
- This is a great side dish to salmon, steak or chicken. If using as a side, you can omit the burrata (though it does add a hit of luxury.)
- Works well using non-dairy milk and replacing the butter with olive oil – just add more salt to replace the cheese if making totally non dairy.
- Burrata usually comes in an 8 oz package of either 1 ball or 4 – 2 oz balls. The video is the smaller balls because that is what was at market. Feel free to use little balls of fresh mozzarella if you can’t find or don’t like burrata.