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Polenta with Tomato Sauce and Burrata

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Creamy, buttery polenta topped with rich tomato sauce and finished with fresh, creamy burrata for a comforting yet elegant dish.

Ingredients

Scale
  • Polenta:
  • 1 cup coarse polenta or cornmeal
  • 4 cups water (or half water, half milk for creaminess)
  • 1 tsp salt
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese (optional)
  • Tomato Sauce:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and pepper to taste
  • Topping:
  • 1 ball burrata cheese
  • Fresh basil leaves
  • Olive oil for drizzling
  • Crushed red pepper flakes (optional)

Instructions

  1. In a saucepan, bring water and salt to a boil. Slowly whisk in the polenta.
  2. Reduce heat to low and simmer, stirring often, for 20–25 minutes until thick and creamy.
  3. Stir in butter and Parmesan, then keep warm.
  4. For the tomato sauce, heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic and cook 1 minute.
  5. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer 10–15 minutes.
  6. Spoon creamy polenta into bowls and top with warm tomato sauce.
  7. Place a portion of burrata on top and drizzle with olive oil.
  8. Garnish with fresh basil and optional chili flakes. Serve immediately.

Notes

  • Use milk or cream in place of some water for extra creamy polenta.
  • Stir in sautéed mushrooms or spinach for added texture.
  • Fresh burrata works best—slice just before serving.
  • If polenta thickens too much, stir in a splash of water or milk.

Nutrition

Keywords: polenta with tomato sauce, burrata polenta, creamy polenta, Italian comfort food

Find it online: https://yumcove.com/polenta-with-tomato-sauce-and-burrata/