Creamy Tomato Basil Polenta

How to make it

1. 1

   In a medium saucepan, bring 4 cups of salted water to a boil. Slowly whisk in the polenta to prevent lumps. Reduce heat to low.

2. 2

   Cook, stirring frequently, for about 15 to 20 minutes, or until the polenta is creamy and tender. If it becomes too thick, you can add a splash of hot water.

3. 3

   While the polenta cooks, heat the olive oil in a separate small saucepan over medium heat. Add the crushed tomatoes and let them simmer gently for about 10 minutes to deepen their flavor. Season with a pinch of salt and pepper.

4. 4

   Stir half of the grated Parmesan cheese into the cooked polenta.

5. 5

   To serve, spoon the creamy polenta into bowls, top with the warm tomato sauce, and garnish with the remaining Parmesan cheese and fresh basil leaves. Enjoy right away.