De Ma Cuisine



May 2013



Polenta with Tomatoes and Savory – Episode 65

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Brunch, Gluten Free, Herbs, Quick and Easy, Sides, This Week's Feast, Vegetables, Vegetarian

PolentaWithTomatoesAndSavory3Right now I can’t stop thinking about the fava beans that we’re going to have with this Polenta for dinner. I’ve been waiting for fava beans since last year.

But this post isn’t about fava beans. So let’s talk about polenta, shall we?

I will admit that when I make polenta, I have a really hard time not eating more than I need to. And it’s one of the few times when I’m happy to jump up and put the leftovers into the fridge, because it means I can sneak some out of the pot and lick the spoon (which I will accidentally forget to thump on the side of the container, leaving a good amount there for me to eat). Yes. Guilty. I love polenta.


When I read that we were getting Savory in this week’s Abundant Harvest Organics box, I was intrigued. I think it is a new herb for me (or, it could be one that I hadn’t known how to use in the past, so maybe it just got dried and is sitting in the back of the cupboard in a jar). I must say, I think I like it.


I like that it goes with A LOT! I went to the Flavor Bible for help and was pleasantly surprised by how many things I could pair it with. Things like basil, fava beans, chicken, cheese, eggs, legumes, meats, rice, salads, tomatoes, and polenta.

When I saw “polenta” I knew what I needed to do. And I knew that it needed to have some tomato on top and that the tomato needed to be slightly roasted.

And so it did. And so it was.




Happy Eating!! 

Polenta with Tomatoes and Savory
Recipe Type: Side, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
  • 3 C water
  • 1 C milk
  • 3/4 C cornmeal
  • 1 C cheese, grated (parmesan and gruyère), a bit reserved for topping
  • 1/2 to 1 t salt
  • pepper
  • 1/2 to 1 T savory, finely chopped
  • 4 slices of tomato (could also cut them into small pieces, as a slice is more difficult to eat)
  1. Bring water and milk to a boil. Turn heat to medium-low. Add cornmeal, a bit at a time, whisking to combine. Whisk occasionally as it thickens, about 3-4 minutes.
  2. Remove from heat and whisk in cheese, salt, pepper, and savory.
  3. Pour into individual ramekins (or small oven proof bowls). Top with a slice of tomato, a bit more cheese, and a savory leaf.
  4. Broil for 5-10 minutes, or until cheese is melted and tomato has softened. (I used a countertop convection oven. In the regular oven, keep the door open and an eye on it so it doesn’t burn – cooking time may be shorter.)
I served this with some Chicken Braised with Tomato and Red Wine, and some Fava Beans with Butter and Savory. It could also be served for breakfast, along with a fried egg and some whole wheat toast. If you don’t like cornmeal, substitute with mashed potatoes, then broil as directed. To re-heat, cover ramekins with foil let stand on the counter for about 15 minutes. Then set in the oven as it pre-heats to 350F. Bake for about 45 minutes, then uncover, top with a little more cheese, and bake 15 minutes more.

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, and Molly Jenson.

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