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Four square slices of cornbread topped with diced tomatoes and herbs are arranged on a metal plate, with whole tomatoes and basil leaves on the wooden table nearby.

Smoky Polenta with Heirloom Balsamic Tomatoes

Cook Time:
30 Minutes
Difficulty:
Medium
Serves Up To:
6 Servings

Nutrition Information

Total Fat
5 g
Total Carbohydrates
14 g
Cholesterol
5 mg
Sodium
250 mg
Dietary Fiber
2 g
Sugars
1 g
Protein
2 g

Ingredients

  • 1 tablespoon butter
  • 1 clove garlic (minced)
  • 1 cup vegetable broth
  • 1/2 cup polenta
  • 1/4 cup shredded smoked Mozzarella Cheese
  • 2 tablespoons shredded Parmesan cheese
  • sea salt and freshly ground pepper to taste
  • 1 cup diced heirloom tomatoes (or quartered grape heirloom tomatoes)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • Snipped fresh basil

Directions

  1. Lightly grease a foil-lined baking sheet.

  2. Melt butter in a medium saucepan over medium heat. Stir in garlic, then add Breeze and chicken broth and bring to a simmer. Add polenta and cook, stirring frequently, until mixture is thickening and bubbly. Reduce heat to low and cook for 5 minutes more or until mixture is very thick, stirring constantly. Remove from heat and stir in cheeses; season with salt and pepper.

  3. Spread about 3/4-inch thick on prepared baking sheet. Let cool slightly, then cover with plastic wrap and chill until firm.

  4. Stir together tomatoes, oil and vinegar in a small bowl. Season with salt to taste and let stand for 5 minutes.

  5. Cut polenta into 1-inch squares and top with tomatoes. Sprinkle with basil.

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