I’m having a hard time letting go. Of summertime, that is.
I don’t get me, sometimes, I swear. I love the fall, I rhapsodize about it every year. Boots! Pretty leaves! No AC on at night! But for some reason this year- I’ve been holding on to summer with both hands.
Maybe it’s because I know that this is one of our last season changes while baby-less. The Littlest Big Guy/Girl That Lives In My Uterus will be appearing this January, and we’re trying frantically to do all the Non-Parent-Things possible before that. Well, most of the non-parent things. Like, I can’t exactly head out to the bar these days and throw back a couple beers like the classy broad I am, but you know what I mean.
In the meantime, there’s these half-summer, half-cold weather foods. Creamy Polenta with Blistered Cherry Tomatoes celebrates late summer tomato
obsession love, and buttery, creamy, dreamy polenta is practically my lifeblood in the cold weather months.
Polenta paired with cherry tomatoes is such a perfect chilly-warmth hybrid. Sort of like how I’m a hybrid of carefree and responsible these days. Like, a little bit nerdy, not a lot rock-and-roll.
How to make Creamy Polenta With Blistered Cherry Tomatoes? Cream polenta with blistered cherry Tomatoes is very tasty and very healthy. I highly recommend it.
- 1 cup fine-grain polenta
- 1 1/2 cups tap water
- 1 cup half-and-half
- ½ cup heavy cream
- 4 tablespoons butter
- 1 teaspoon salt
- 3 tablespoons minced chives
- 2 cloves garlic, minced
- ¼ cup good quality olive oil
- 2 cups whole cherry tomatoes
Melt the butter in the bottom of a large saucepan over medium heat. Add the polenta and stir to coat evenly.
Add the water, half-and-half and heavy cream. Slowly bring to a boil, then reduce the heat to low and cook, stirring often, about 15-20 minutes until the polenta has thickened and congealed to a very creamy texture. Season to taste with salt and serve hot.
Heat a grill or broiler to high. Toss all ingredients together. Skewer the tomatoes drizzle with the olive oil mix, coating each skewer as evenly as possible. Grill or broil on high for 2-5 minutes, until the skin has blistered and lightly blackened. Remove immediately and slide off the skewers. Serve on top of creamy polenta.