Polenta with Tomato Sauce and Burrata is a comforting and elegant dish featuring creamy, velvety polenta topped with rich tomato sauce and finished with soft, luxurious burrata cheese. This recipe pairs simple ingredients with elevated flavors, making it a refined yet approachable meal for any occasion.
Why You’ll Love This Recipe
This dish is the perfect harmony of textures—creamy polenta, smooth burrata, and hearty tomato sauce. It is deeply satisfying yet light enough for everyday dining. The recipe is flexible, allowing you to customize the sauce with herbs, vegetables, or proteins. Whether served as a main course or as a sophisticated side dish, its rustic Italian charm makes it an instant favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the polenta:
- polenta or coarse cornmeal
- water or chicken broth
- salt
- butter
- grated parmesan cheese
For the tomato sauce:
- olive oil
- garlic, minced
- crushed tomatoes or tomato passata
- salt
- black pepper
- dried oregano or basil
- red pepper flakes (optional)
For serving:
- fresh burrata cheese
- fresh basil
- olive oil for drizzling
Directions
- In a saucepan, bring water or broth to a gentle boil.
- Slowly whisk in the polenta to avoid lumps.
- Reduce heat and cook, stirring frequently, until thick and creamy.
- Add butter and parmesan, then season with salt to taste.
- For the sauce, warm olive oil in a skillet and sauté garlic until fragrant.
- Add crushed tomatoes, salt, pepper, and herbs. Simmer for 10–15 minutes.
- Spoon polenta into bowls and top with a generous portion of tomato sauce.
- Tear burrata into pieces and place on top.
- Drizzle with olive oil and garnish with basil.
- Serve immediately.
Servings and Timing
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: approximately 30 minutes
Variations
- Spicy Sauce: Add extra red pepper flakes.
- Mushroom Tomato Sauce: Add sautéed mushrooms for a heartier option.
- Pesto Finish: Drizzle basil pesto on top for added richness.
- Grilled Vegetables: Add zucchini, peppers, or eggplant for Mediterranean flair.
- Creamy Garlic Polenta: Add roasted garlic or cream for extra richness.
Storage/Reheating
Store sauce and polenta separately for best texture.
Refrigerate for up to 3 days.
Reheat polenta with a splash of water or broth to restore creaminess.
Burrata should be added fresh and not reheated.
Freezing is not recommended due to dairy separation.
FAQs
Why is my polenta lumpy?
Whisk continuously when adding to boiling liquid to prevent clumping.
Can I use instant polenta?
Yes—cook according to package instructions for a quicker version.
Why is my polenta too thick?
Stir in more water or broth until you reach desired consistency.
Can I use mozzarella instead of burrata?
Yes, but burrata provides a creamier, softer finish.
Can I add meat to the sauce?
Yes—ground beef, sausage, or shredded chicken work well.
Can I use fresh tomatoes?
Yes, cook them down longer to achieve proper thickness.
Should I salt the polenta water?
Yes, salting early enhances flavor throughout.
Can I prepare polenta in advance?
Yes, reheat with liquid to loosen back to creamy texture.
Can I substitute parmesan?
Pecorino Romano or Grana Padano are excellent alternatives.
What can I serve with this dish?
Roasted vegetables, salad, or grilled protein pair beautifully.
Conclusion
Polenta with Tomato Sauce and Burrata offers a warm, comforting, and sophisticated meal built on simple, high-quality ingredients. The creamy base, rich tomato sauce, and luscious burrata create an irresistible combination that fits both casual and elegant dining. Easy to prepare and endlessly adaptable, this dish is a standout addition to any kitchen repertoire.
PrintPolenta with Tomato Sauce and Burrata
Creamy, buttery polenta topped with rich tomato sauce and finished with fresh, creamy burrata for a comforting yet elegant dish.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Polenta:
- 1 cup coarse polenta or cornmeal
- 4 cups water (or half water, half milk for creaminess)
- 1 tsp salt
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese (optional)
- Tomato Sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- Topping:
- 1 ball burrata cheese
- Fresh basil leaves
- Olive oil for drizzling
- Crushed red pepper flakes (optional)
Instructions
- In a saucepan, bring water and salt to a boil. Slowly whisk in the polenta.
- Reduce heat to low and simmer, stirring often, for 20–25 minutes until thick and creamy.
- Stir in butter and Parmesan, then keep warm.
- For the tomato sauce, heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic and cook 1 minute.
- Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer 10–15 minutes.
- Spoon creamy polenta into bowls and top with warm tomato sauce.
- Place a portion of burrata on top and drizzle with olive oil.
- Garnish with fresh basil and optional chili flakes. Serve immediately.
Notes
- Use milk or cream in place of some water for extra creamy polenta.
- Stir in sautéed mushrooms or spinach for added texture.
- Fresh burrata works best—slice just before serving.
- If polenta thickens too much, stir in a splash of water or milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg