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Polenta with Tomatoes and Mozzarella

Polenta with Tomatoes and Mozzarella Recipe

  • 7 1/2 cups water
  • 1 1/2 teaspoons salt
  • Pinch of baking soda
  • 1 1/2 cups coarse cornmeal
  • 2 tablespoons butter
  • 2 cups grated Parmesan cheese
  • 3 tablespoons olive oil
  • 2 garlic cloves, peeled and sliced thin
  • Pinch of red pepper flakes
  • Pinch of sugar
  • 2 pints cherry tomatoes, halved
  • Salt and pepper to taste
  • 1 cup cubed fresh mozzarella
  • 2 tablespoons chopped fresh basil
  • Directions1. Bring water to boil, stir in salt and baking soda. Slowly pour in cornmeal in steady stream, stirring constantly. Bring to a boil, reduce heat to low and cover.
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