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

Directions:

  1. 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.
  2. 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.
  3. Add the parmesan and corn kernels to the polenta.  Taste for seasoning – add more salt or pepper until it tastes good to you.
  4. 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.

Notes:

  • 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.