How to Prepare Tasty Polenta with balsamic blistered tomatoes

Polenta with balsamic blistered tomatoes. Make the polenta while the tomatoes are roasting. Place the water and milk in a saucepan over medium to high heat. Place tomatoes directly next to (touching) polenta and drizzle pan juices over the top of tomatoes.

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Ingredients of Polenta with balsamic blistered tomatoes

1. You need 9 oz of cooked polenta in a roll type package.
2. You need 8 oz of cherry tomatoes, sliced in half.
3. It's 1/2 small of red onion, finely diced.
4. Prepare 1/2 tsp of olive oil.
5. It's 2 clove of garlic, minced.
6. It's 2 tbsp of balsamic vinegar.
7. You need 1/4 tsp of salt.
8. It's 1/4 tsp of pepper.

Creamy polenta topped with balsamic roasted Brussels sprouts and onions that have been tossed with a toasted walnuts. Gluten-free and can easily be vegan. Variations for the Balsamic Roasted Brussels Sprouts. Of course with fall comes my abundance of eating Brussels sprouts.

Polenta with balsamic blistered tomatoes step by step

1. Place tomatoes, onions, and olive oil in a nonstick pan over medium high. Allow to cook, without stirring, for 4-5 minutes, or until tomatoes start to blister..
2. Meanwhile, slice polenta into 1/4" thick rounds..
3. Spray nonstick pan with cooking spray and cook polenta slices in it over medium high until golden and crisp, about 4 minutes per side..
4. When tomatoes have blistered, stir. Reduce heat to medium. Add garlic, salt, pepper, and vinegar. Allow vinegar to reduce, about 2 minutes..
5. Top polenta with tomato mixture and serve..

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