- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 pint grape tomatoes, about 2 cups
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 roll precooked polenta, sliced into 1/2 discs
- 1/4 cup finely sliced fresh basil
- 1/4 cup crumbled blue cheese
- Preheat a 10-inch nonstick skillet over medium heat on the stove. Add 1 tablespoon olive oil for the topping and heat. Add the garlic and cook until fragrant, about 1 minutes. Add the tomatoes and season well with salt and pepper. Cook, stirring occasionally, for 8-10 minutes until the tomatoes begin to pop open. Use the back of a spatula to lightly press the tomatoes so they all pop. Remove from the burner and set aside.
- Preheat a 10-inch sauté pan over medium heat. Add the remaining olive oil (for the polenta) and heat. Place the polenta slices in the pan and cook, flipping once, until golden, about 13-15 minutes.
- To serve, arrange polenta slices on plates and top with tomatoes. Sprinkle with basil and blue cheese. Enjoy immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.