Creamy Tomato And Basil Polenta Recipe

About this recipe

A comforting dish of creamy polenta topped with a rich tomato basil sauce, perfect for a satisfying lunch.

Ingredients

• 114G Thai Taste Basil Leaves, 114G
• 1 Kg Polenta Bramata, 1Kg
• 1 Kg Tomatoes 1kg
• NaN Aroy-D Coconut Milk
• 1 L Olive Oil – Organic
• 500G Casalinga Passata With Basil
• 135G Belazu Basil Pesto
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 400G Whole Chickpeas In Water
• 50G Caviaroli Basil Oil Pearls, 50G

Instructions

1. 1. Bring 500 ml of water to a boil in a large pot, and add 1 tsp salt to it.
2. 2. Gradually whisk in the polenta, stirring constantly to prevent lumps from forming.
3. 3. Cook the polenta over low heat for 10-12 minutes, stirring frequently until it thickens.
4. 4. Meanwhile, heat 1 tbsp olive oil in a pan, and chop the tomatoes into small pieces.
5. 5. Add the chopped tomatoes to the pan and cook for 5-7 minutes until they soften and release their juices.
6. 6. Stir in the coconut milk, black pepper, and chopped basil leaves, cooking for another 2 minutes.
7. 7. Taste and adjust seasoning for the tomato basil sauce as needed.
8. 8. Once the polenta is creamy and cooked, remove it from heat and divide it between two serving plates.
9. 9. Spoon the tomato basil sauce generously over the polenta.
10. 10. Garnish with a few fresh basil leaves and drizzle a little olive oil on top for added flavor.