COURTESY OF BELLA FARM
Like many recipes from Bella Farm, this polenta was inspired by seasonal abundance. In this case, the cherry tomatoes came into season and suddenly showed up in everything they cooked! This dish is quick, easy and satisfying.
4 cups water
½ teaspoon sea or kosher salt
1 tablespoon unsalted butter
1 cup coarse- or medium-ground polenta
½ teaspoon olive oil
1 cup cherry or grape tomatoes, halved or quartered
1 tablespoon minced fresh sage
½ cup freshly shaved Parmigiano-Reggiano cheese, plus additional for garnish
Freshly ground black pepper
Sea or kosher salt
Freshly chopped parsley
In a large saucepan, bring water, salt and butter to a boil over medium-high heat.
Whisking constantly, add the polenta in a slow, steady stream. Continue stirring until water returns to a boil. Reduce heat to low and simmer, stirring occasionally with a wooden spoon, until thickened, about 35 to 40 minutes. Polenta should pull away from side of pan.
Meanwhile, heat the olive oil in a small skillet. Add the tomatoes and sage and sauté for approximately 3 minutes. Stir tomatoes, sage and cheese into warm polenta. Adjust seasonings with salt and pepper to taste. Top with cheese and parsley.