5Creamy Sun-Dried Tomato Polenta
This creamy polenta dish is a comforting hug in a bowl, bursting with savory tomato flavor and fresh basil.
How to make it
- 1
In a medium saucepan, bring the vegetable broth to a gentle simmer over medium heat. Make sure it is hot but not vigorously boiling.
- 2
Slowly whisk in the polenta in a steady stream, stirring continuously to prevent any lumps from forming. Reduce the heat to low.
- 3
Continue to stir frequently for 15 to 20 minutes, or until the polenta is creamy, thick, and cooked through. It should pull away from the sides of the pan.
- 4
Remove the saucepan from the heat. Stir in the cream cheese and the drained sun-dried tomatoes until everything is well combined and the cream cheese has melted into a smooth consistency.
- 5
Gently fold in the fresh basil leaves. Taste and season with salt and pepper as needed. Serve immediately while it is warm and wonderfully creamy.
