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Stewed Tomatoes with Polenta

Stewed Tomatoes with Polenta
Jane Bruce

Stewed Tomatoes with Polenta

The beauty of heirloom tomatoes is that they’re so good they can be eaten raw, which is why I only stewed some of the tomatoes in this recipe. Ironically enough, I couldn’t find heirlooms at the store, so I didn’t feel as guilty about it. This is a very elegant dish that’s really easy to make. All it takes is marsala cooking wine. Bright, ripe heirloom cherry tomatoes are added at the end for a burst of freshness and color.

Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.


  • 4 1/2 Cups milk
  • 1 1/2 Cup polenta
  • 2 Tablespoons olive oil, plus more to taste
  • 3 cloves garlic, sliced thinly
  • 4 large, ripe tomatoes, preferably heirloom if in season, cut into wedges
  • Salt and pepper, to taste
  • 1 Cup marsala wine
  • 2 Tablespoons butter
  • 3/4 Cups grated Parmesan
  • Fresh spinach, for garnish
  • Halved cherry tomatoes, for garnish


In a small saucepan, bring the milk to a boil. Add the polenta slowly, whisking constantly to prevent lumps, until fully incorporated into the milk. Reduce the heat to low and simmer the polenta for 10-15 minutes while you stew your tomatoes, stirring occasionally.

In a sauté pan, heat the olive oil over medium-high heat. Add the garlic slices and sauté for 1-2 minutes. Add the tomatoes and season with salt and pepper, to taste. Cook the tomatoes until they begin to break down and their juices are extracted.

Increase the heat to high and add the marsala wine, scraping up the bottom of the pan with a spoon. Reduce the heat to low and simmer the tomatoes for 10 minutes.

To finish the polenta, add the butter and Parmesan. Plate the polenta in a bowl and spoon the tomatoes and juices on top. Garnish with fresh spinach and cherry tomatoes.