Polenta with Roasted Tomatoes and Fresh Mozzarella

Name: Polenta with Roasted Tomatoes and Fresh Mozzarella
Yield: Serves 4 to 6 as a main course
Cuisine: Europe, Italian
Ingredients: 3 (14.5-ounce) cans, diced tomatoes, drained well in a colander and squeezed by hand to remove remaining juices; 1 1/2 teaspoons, light brown sugar; , Salt; 1 tablespoon, extra-virgin olive oil, plus more for drizzling; 3 , medium scallions, sliced thin on the bias; 8 ounces, fresh mozzarella cheese, cut into 1/2-inch dice; , Ground black pepper; 1 1/2 cups, instant polenta, prepared according to package directions; 2 tablespoons, unsalted butter

Side Dishes
Europe
Italian
Pasta, Grains, Rice & Beans
Eggs & Dairy
Cheese
Grains

The Italians top polenta, or long-cooked cornmeal mush, with all manner of toppings, like intense roasted tomatoes and creamy fresh mozzarella.

SERVES 4 to 6 as a main course

Polenta with Roasted Tomatoes and Fresh Mozzarella

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