It Couldn’t be Lighter and Tastier—Polenta with Tomatoes and Spring Onions

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Here are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly.

And yet, of all the things worth knowing about how to cook great polenta, those might be some of the least important (and, frankly, partially incorrect) lessons.

In short, polenta is a common Northern Italian dish made from cornmeal porridge.

Polenta was a staple cuisine long before corn was imported from the Americas to Europe; it just wasn’t made from corn, clearly.

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Originally derived from the Latin word for “pearled grain,” such as barley, the dish, a gruel made from many kinds of grains and legumes, predates the Roman Empire.

Thus, the next issue is how long to cook it if we are following a correct liquid to cornmeal ratio.

Another area that many people mistake all too frequently is serving the polenta while it is still somewhat runny.

Of course, one has room for personal taste; I won’t disagree if you want a runny polenta.

However, I would want to tell one more anecdote regarding my time working under Cesare that might influence your perspective.

polenta with tomatoes and spring onions

This is a meal we know how to put together quickly when we are hungry and wish not to follow delivery paths.

Baked tomatoes carry the taste of southern areas and summer.

We are halfway to the Mediterranean with a little olive oil and garlic already.

And spring onions serve as a sign of spring and summer as well!

Spring onions, which, together with garlic, onions, leeks, and chives, belong to the Allium plant family, are a true harbinger of spring and are an indispensable ingredient of the Easter table.

In addition to elevating any dish with its specific taste and aroma, spring onions are extremely healthy because they are rich in vitamins, minerals, and antioxidants.

Since it is low in calories, it is also an excellent choice for all those who watch their figures.

We suggest you indulge in the Mediterranean feeling and the summer state of mind.

Ingredients: 

  • 1 cup of  polenta
  • about 15 cherry tomatoes
  • 3 spring onions
  • 3 cloves of garlic
  •  Olive Oil
  • Salt
  • Pepper

Preparation:

Cook the polenta.
Bake the cherry tomatoes in the oven with chopped spring onions, garlic and olive oil for about 30 minutes at 180 degrees and pour over the polenta.

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