Creamy Parmesan Polenta with Sautéed Cherry Tomatoes and Fresh Mozzarella

By MooK

Do not omit the baking soda—it reduces the cooking time and makes for a creamier polenta.

Coarse-ground degerminated cornmeal such as yellow grits (with grains the size of couscous) works best in this recipe. Avoid instant and quick-cooking products, as well as whole-grain, stone-ground, and regular cornmeal.

Parmigiano-Reggiano is what true Italian-made Parmesan cheese is called. It is produced according to a strict set of standards, and production is closely regulated. In a tasting of Parmigiano-Reggiano and domestically made Parmesan cheeses, the domestic versions didn’t even come close to matching the complexity and texture of the real deal. For best results, use genuine Parmigiano-Reggiano in this polenta—it’s well worth the expense.

Use fresh mozzarella cheese here—the type that is usually sold as balls packed in liquid. Do not use the type of low-moisture mozzarella cheese that is used for topping pizza.

Ingredients

• Polenta
• 7 1/2 Cups water
• 1 1/2 Teaspoons table salt
• Pinch baking soda *
• 1 1/2 Cups coarse-ground degerminated cornmeal * *
• 2 Tablespoons unsalted butter
• 4 Ounces good-quality Parmesan cheese , plus extra for serving * * *
• ground black pepper
• Topping
• 3 Tablespoons extra-virgin olive oil
• 2 garlic cloves
• Pinch red pepper flakes
• Pinch sugar
• 2 Pints cherry tomatoes
• table salt
• ground black pepper
• 6 Ounces fresh mozzarella cheese * * * *
• 2 Tablespoons thinly sliced fresh basil leaves

Preparation

Step 1

Prepare Polenta Ingredients

Grate 4 ounces Parmesan cheese. You should have about 2 cups.

Bring Water to Boil

Bring 7 1/2 cups water to boil in heavy-bottomed 4-quart saucepan over medium-high heat. Stir in 1 1/2 teaspoons table salt and pinch baking soda.

Add Cornmeal

Slowly pour 1 1/2 cups cornmeal into water in steady stream, while stirring back and forth with wooden spoon or rubber spatula. Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting and cover.

Whisk Polenta, then Cook

After 5 minutes, whisk polenta to smooth out any lumps that may have formed, about 15 seconds. (Make sure to scrape down sides and bottom of pan.) Cover and continue to cook, without stirring, until grains of polenta are tender but slightly al dente, about 25 minutes longer. (Polenta will be loose.)

Prepare Topping Ingredients

While polenta cooks, peel and thinly slice 2 garlic cloves. Cut 2 pints cherry tomatoes in half. Cut 6 ounces mozzarella cheese into 1/2-inch cubes. You should have about 1 cup. Thinly slice basil leaves to yield 2 tablespoons.

Finish Polenta

Remove polenta from heat, stir in 2 tablespoons butter and Parmesan, and season to taste with black pepper. Let stand, covered, 5 minutes.

Make Topping

While polenta rests, heat 3 tablespoons olive oil, garlic, pinch pepper flakes, and pinch sugar in 12-inch nonstick skillet over medium-high heat until 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.

Top Polenta

Spoon polenta into individual serving bowls. Spoon tomato mixture with any accumulated juices over polenta. Top with mozzarella, sprinkle with basil, and serve immediately.