Skillet Polenta with Burrata, Burst Tomatoes + Basil Oil

A skillet filled with polenta topped with tomatoes and melted cheese.

Skillet Polenta with Burrata, Burst Tomatoes + Basil Oil

Sip + Sanity | Linda Feller

Skillet Polenta with Burrata, Burst Tomatoes + Basil Oil is a comforting, rustic kind of dish you can enjoy as a vegetarian main or a side with your favorite Italian-style meals. | Adapted from Provence Cooking by Élisabeth Bourgeois.

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Main Course, Side Dish

Italian

440 kcal

Ingredients

½ cup olive oil
¼ cup fresh basil, packed
½ teaspoon crushed red pepper flakes, optional
12 ounce cherry or grape tomatoes
4 cloves garlic, smashed, but left whole
kosher salt + fresh cracked black pepper
2 tablespoon unsalted butter
1 cup stone ground yellow cornmeal
2¼ cups low-sodium broth, chicken or vegetable, warmed (in the microwave is fine)
2¼ cups milk, warmed (in the microwave is fine)
½ cup parmesan cheese, freshly grated
4 ounce burrata, remove from liquid and set aside to drain

Instructions

Preheat oven to 450°F.
In a small food processor or blender, combine the olive oil, basil and crushed red pepper flakes (if using) until smooth.
Toss the tomatoes, garlic cloves and 2 tbsp of the basil oil together on a small sheet pan or baking dish. Season generously with salt + pepper. Roast for 12 to 15 minutes until the tomatoes split and begin to caramelize. Remove the pan to a trivet, then set your oven to broil. Fish out the garlic cloves and give them a rough chop for later.
Meanwhile, in a large oven proof skillet, heat 1 tablespoon of the basil oil with the butter over medium heat. Add the cornmeal and toast for 5 minutes, stirring constantly. Slowly add the broth as you stir. Once completely absorbed, do the same with the milk. Stir in the grated parmesan until well combined. Turn off the heat and season to taste.
Smooth the surface of the polenta. Spoon the tomatoes and garlic over the top. Tear the burrata in half or into quarters depending on size and distribute among the tomatoes. Drizzle with 1 to 2 tablespoons of basil oil and broil until the burrata is melty and begins to brown in spots.
Season to taste and garnish with fresh basil leaves and additional basil oil. Serve hot!

Notes

Overall cook time is about 25 minutes if you begin the polenta while the tomatoes are roasting. Doing each step separately will result in a longer cook time.

Nutrition

cheese, oven, stove top, vegetarian

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