Parmesan Polenta with Tomatoes and Prosciutto

Parmesan polenta with tomatoes is creamy comfort food that comes together in about fifteen minutes. Soft, cheesy polenta gets topped with a quick saute of blistered tomatoes, salty prosciutto, and shallots. It is the kind of cozy meal that feels fancy but takes almost no work.

This dish is proof that comfort food does not have to be complicated. A little cheese, a little cream, and ripe tomatoes do all the heavy lifting.

Pour the polenta in a slow, steady stream while stirring to keep it lump free and silky.

Why You’ll Love This Parmesan Polenta with Tomatoes

• This creamy Parmesan polenta is rich, cheesy, and smooth as can be.
• The warm tomato and prosciutto topping is salty, juicy, and full of flavor.
• A pinch of red pepper flake and fresh basil keep every bite bright.

Ingredient Notes

These are quick notes on the main ingredients, not the full list. You will find the exact measurements in the recipe card at the end of the post.

• Quick cook polenta: makes the creamy base ready in about five minutes.
• Parmesan cheese: grate it fresh for the best melt and flavor.
• Milk and heavy cream: loosen the polenta and make it luxuriously smooth.
• Small tomatoes: Roma or grape tomatoes blister nicely and stay juicy.
• Prosciutto: diced and crisped in the pan for a salty, savory bite.
• Shallots: add a mild, sweet onion flavor to the topping.

For equipment, you will need a saucepan for the polenta and a large skillet for the tomatoes. A whisk helps keep the polenta smooth.

How to Make Parmesan Polenta with Tomatoes

Making parmesan polenta with tomatoes is a two pan job that moves quickly. Start the polenta, then cook the topping while it stays warm over low heat.

1. Bring the water to a boil, add the salt, then pour in the polenta in a steady stream while stirring.
2. Cook and stir for about 5 minutes, then stir in the Parmesan, milk, cream, and plenty of black pepper.
3. Reduce the heat to low to keep the polenta warm and creamy.
4. Heat the olive oil in a skillet, add the tomatoes, shallots, prosciutto, oregano, and red pepper flake, then cover and cook for about 10 minutes.
5. Pour the polenta onto a serving dish, top with the tomato mixture, and finish with basil and more Parmesan.

This recipe serves about 4 people and scales up easily; just keep the ratio of liquid to polenta the same. You can cook the topping a little ahead and warm it through right before serving.

Storage Options

Leftovers store well, though the polenta will set up firm in the fridge. Reheat with a splash of milk to bring back the creamy texture.

1. Refrigerate the polenta and topping separately for up to 3 days.
2. Reheat the polenta gently on the stove, stirring in a little milk as needed.
3. Freezing is not recommended, since the cream can separate after thawing.

Variations & Substitutions

This Parmesan polenta is easy to adjust to your taste. Try one of these swaps.

1. Use pancetta or crisp bacon in place of the prosciutto.
2. Skip the meat for a vegetarian version and add a handful of olives or capers.
3. Stir in a little goat cheese or mascarpone for an even richer polenta.
4. Leave out the red pepper flake if you prefer a milder dish.

What to Serve with Parmesan Polenta with Tomatoes

Parmesan polenta with tomatoes works as a main or a hearty side. Round out the plate with a few simple partners.

1. A crisp green salad with a light vinaigrette to cut the richness.
2. Crusty bread for sopping up the tomato juices.
3. A side of sweet and savory roasted Brussels sprouts.
4. A cozy comforting casserole when you are feeding a bigger group.

Here are a few quick answers before you head to the stove.

When you want comfort food that is fast and a little bit elegant, this is the dish to make. Keep the ingredients on hand and dinner is never far away.

A Beautiful Bite

Parmesan Polenta with Tomatoes and Prosciutto

4.88 from 8 votes

Creamy cheesy polenta topped with pan cooked tomatoes and prosciutto. A wonderful way to use up ripe tomatoes.

Prep:5 minutes mins

Cook:15 minutes mins

Total:20 minutes mins

Servings:4 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 4 cups water
• ▢ 1 tsp salt
• ▢ 1 cup quick cook polenta
• ▢ 2 cups Parmesan cheese grated
• ▢ 1 cup milk
• ▢ 4 Tbsp heavy cream
• ▢ Black pepper to taste
• ▢ 3 Tbsp olive oil
• ▢ 3 cups small tomatoes I used Roma grape tomatoes
• ▢ ½ cup shallots diced
• ▢ ¼ cup prosciutto diced
• ▢ ½ tsp dried oregano
• ▢ ½ tsp crushed red pepper flake more or less depending on if you like heat
• ▢ salt and pepper to taste I used 1½ tsp salt in this dish

Instructions 

• Bring water to a boil. Add salt. Slowly pour in polenta in a continuous stream, stirring continuously until incorporated. Keep stirring and cook for five minutes. Add cheese, milk, cream and a generous amount of fresh ground black pepper. Reduce heat to low and prepare tomatoes.
• In a large skillet, heat olive oil over medium high heat. Add the rest of the ingredients and give it a stir. Reduce heat to medium. Cover and cook for ten minutes.
• Pour polenta onto a large serving dish and top with tomato mixture. Garnish with basil chiffonade and grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 376kcalCarbohydrates: 4.9gProtein: 20gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 13gCholesterol: 58mgSodium: 1422mgPotassium: 152mgSugar: 3.8gVitamin A: 35500IUVitamin C: 0.1mgCalcium: 6840mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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