by Karin Calloway
When you call it cornmeal mush or Italian grits there’s not much allure. But when you call it polenta, cook it in chicken broth and stir in some creamy mascarpone cheese, well, I call it heaven. Since I live in the deep South and love grits I have no aversion to this creamy dish and relish the fact that polenta appears on many restaurant menus at this time. And, like grits, polenta is delicious served at your morning meal.
Here, this creamy polenta is topped with a sauté of grape tomatoes, garlic and fresh basil for a delicious meatless entrée that’s perfect for brunch, lunch or dinner. And, since the recipe uses grape tomatoes, there’s no need to wait until late summer for fresh, ripe farm stand tomatoes. The sauce is also delicious tossed with hot angel hair pasta.
Stir well to combine and serve immediately over polenta, sprinkling each serving with some of the grated cheese, if desired.
Makes 6 servings.
Herb Garden Brunch
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