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Burst Cherry Tomato Polenta
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5 from 3 votes

Burst Cherry Tomato Polenta

This 30-minute vegan burst cherry tomato polenta is bound to become a weeknight staple. Rich cashew cream is woven through hot polenta. Then, the polenta is served generously topped with burst cherry tomatoes. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bigger Bites
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 3
Author: Ashley


Creamy Polenta

  • ½ cup raw cashews, soaked overnight (unless using a high-speed blender)
  • 3 ½ cups filtered water, divided
  • ½ teaspoon sea salt
  • 1 cup polenta

Burst Cherry Tomatoes

  • 2 tablespoons olive oil
  • 3 cloves garlic, smashed, peeled, and roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 4 cups heirloom cherry tomatoes or standard cherry tomatoes (2 pints)
  • Sea salt, to taste



For the Creamy Polenta

  • Add the cashews and ½ cup of the filtered water to a blender, and blend on high until completely smooth. Set aside.
  • Bring the remaining 3 cups water and the salt to a boil in a large saucepan. While whisking, very slowly add in the polenta. Make sure you add just a little bit at a time while quickly whisking, otherwise you'll end up with clumps.
  • Once all of the polenta is added, continue whisking for 1 to 2 minutes to smooth out any clumps. Reduce the heat to low and let the polenta simmer for 12 to 15 minutes, whisking every few minutes to prevent sticking.
  • Once the polenta is cooked to desired texture, remove from the heat and whisk in the cashew cream. Taste and adjust the seasoning, adding more salt if desired (I usually add another ½ teaspoon of salt).

For the Burst Cherry Tomatoes

  • While the polenta is simmering, heat the olive oil in a large skillet over medium heat until it just begins to thin out and coat the pan.
  • Add the garlic, oregano, basil, parsley, and red pepper flakes (if desired) and sauté until fragrant, approximately 1 minute.
  • Add the cherry tomatoes and sea salt, increase heat to medium-high, and cook for 6 to 10 minutes or until the tomatoes burst open and develop a light golden-brown hue at their edges.
  • As they cook, use a large wooden spoon to occasionally nudge them around the pan. Let cool slightly.

To Serve

  • Divide the polenta between three roomy bowls. Top with the burst cherry tomatoes and garnish with the basil.
  • Serve immediately.
  • Refrigerate leftovers for up to 3 days.