Sauteed Cherry Tomato and Fresh Mozzarella Topping

By norsegal8

Don’t stir the cheese into the sautéed tomatoes or it will melt prematurely and turn rubbery.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 medium garlic cloves, peeled and sliced thin
• pinch red pepper flakes
• pinch sugar
• 2 pints cherry tomatoes, halved
• Table salt and ground black pepper
• 6 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 1 cup) (see note)
• 2 tablespoons thinly sliced fresh basil leaves

Preparation

Step 1

Heat oil, garlic, pepper flakes, and sugar in 12-inch nonstick skillet over medium-high heat until fragrant and sizzling, about 1 minute. Stir in tomatoes and cook until they just begin to soften, about 1 minute. Season to taste with salt and pepper and remove from heat. Spoon tomato mixture with any accumulated juices over polenta, top with mozzarella, and sprinkle with basil before serving.