Grilled Polenta with Cherry Tomatoes
Grilled Polenta with Cherry Tomatoes
This is one of my favorite go-to dinners in the summer. I love to pick the cherry tomatoes and basil from our kitchen garden then cook it in a parchment pocket to preserve all the flavors and juices and serve with freshly grilled polenta. It goes great with a glass of chilled white wine!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients
- 5 tablespoons extra virgin olive oil (divided)
- 1 packaged cooked polenta log (16 or 18 ounces cut into 1/2-inch rounds)
- 2 pounds cherry tomatoes (or 6 cups)
- 7 garlic cloves (thinly sliced)
- 1 shallot (finely chopped)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 sprigs basil
Instructions
-
Preheat oven to 425 degrees F.
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Brush polenta rounds with olive oil and grill on the grill.
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Very coarsely chop (do not purée!) 1 pound (or 3 cups) of cherry tomatoes in a food processor.
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Cut remaining tomatoes in half (quarter if large) then combine in a bowl with 4 tablespoons olive oil and remaining ingredients, tossing to coat.
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Stack three sheets of parchment paper on a baking pan. Don't use foil because tomato acid will react with aluminum!
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Spoon tomato mixture onto one side of stacked parchment.
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Fold parchment layers over the mixture and crimp edges tightly to form a sealed packet.
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Place the baking sheet with the tomato packet on the upper rack and bake for 20-25 minutes.
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Spoon tomato sauce over polenta and serve with Kale & Pine Nut Stir Fry on the side.