Italian Breakfast Polenta with Tomato and Basil

Italian · 30 min · vegetarian, gluten-free

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Ingredients

• 1 cup instant polenta
• 4 cups vegetable broth
• 2 cups cherry tomatoes
• 1/2 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 garlic cloves
• 1/4 cup parmesan cheese
• to taste salt
• to taste black pepper

Method

1. Bring vegetable broth to a boil in a saucepan. Add salt and gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat and cook, stirring frequently, until thickened (about 5-7 minutes).
2. While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
3. Add cherry tomatoes to the skillet, cook until they start to burst and release juices (about 5 minutes). Season with salt and pepper to taste.
4. Once the polenta is thick and creamy, stir in the remaining tablespoon of olive oil and half of the chopped basil. Transfer to serving bowls or a large platter.
5. Top the polenta with the sautéed tomatoes, their juices, and sprinkle with grated Parmesan cheese.
6. Garnish with remaining basil leaves. Serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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