Goop’s Polenta with Roasted Tomatoes + Burrata

Processed with VSCO with hb1 presetThis recipe is so, so good! It’s a great one to try when you’ve exhausted your usual comfort classics. Using the salty burrata brine to season the polenta adds an incredible umami flavor. Burrata can be a bit of a splurge but it’s worth it, I promise! If you want to make this dish vegetarian-friendly just swap the chicken stock for water or vegetable broth. Adapted from It’s all Easy.

Serves 4


4 cups of chicken stock or water

1 cup of polenta

16oz container or burrata

1 pint of cherry tomatoes

1/4 cup olive oil

salt + fresh cracked pepper

Preheat oven to 350. Heat a small pan or cast iron on med-high heat. In the dry pan, add the cherry tomatoes. Let them sit in the pan and char a bit, about 5 minutes. Turn off the heat, add olive oil and a big pinch of salt and put the pan in the oven for 30 minutes. While the tomatoes are roasting, get started on the polenta.

Bring stock to a simmer and slowly whisk in the polenta. Whisk continuously until polenta is incorporated and there are no lumps. As polenta thickens, turn down the heat to low and let cook for another 30 minutes, stirring frequently to prevent sticking/burning on the bottom of the pan.

If your burrata was packed in brine, use the brine to season the polenta.  If not, add salt. Taste and season until it’s just right.

To assemble your polenta, ladle a cup into a shallow bowl; add a piece of burrata, top with 8ish tomatoes and a drizzle of the olive oil the tomatoes were cooking in. Sprinkle with sea salt and a generous cracking of black pepper.








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