It’s official. I’m making summer polenta a thing this year. Because this White Cheddar Polenta with Blistered Cherry Tomatoes situation is incredible and we need it immediately!

Polenta is so often thought about as a winter dish – but it’s pretty freaking fantastic no matter what time of year. Made with Almond Breeze Almondmilk Original Unsweetened, white cheddar and a touch of butter, it’s perfection. I top it with my favorite blistered tomatoes because I think almost all summertime dishes benefit from the addition of tomatoes! The result is a perfect creamy polenta with slightly acidic and herby tomatoes that’s laced with white cheddar cheese. To say it’s addicting would be a gross understatement. It’s the perfect vegetarian meal alongside a giant loaded salad. Can’t you just imagine spooning this up to your friends and family while dining under the stars in your backyard? I thought so!

Hop to it and get cooking!!

White Cheddar Polenta with Blistered Cherry Tomatoes Gaby Print Recipe Pin Recipe Ingredients For the Polenta: 4 cups Almond Breeze Almondmilk Original Unsweetened

1 1/2 teaspoons salt

1 cup polenta dry cornmeal

2 tablespoons butter

1 cup packed grated sharp white cheddar cheese (about 4 ounces) For the Blistered Tomatoes: 2 pints heirloom cherry tomatoes

1 tablespoon olive oil

2 shallots finely sliced

3 cloves garlic sliced

Fresh Basil

Flat leaf Parsley

Kosher Salt and freshly cracked black pepper Instructions Combine 4 cups Almond Breeze and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes. Whisk in butter, and then the cheese and season with salt and pepper.

For the blistered tomatoes:

Using your heaviest cast iron skillet, heat the oil over high heat.

Add the shallots and garlic and sauté for 1 minute until fragrant.

Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Give them a quick stir and let them sit for another 2 minutes or so. Turn off the heat. Season with salt and pepper and sprinkle with a few tablespoons of torn basil and parsley.

Serve the cherry tomatoes on top of the polenta. Tried this recipe? tag @whatsgabycookin in your photos

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Blue Diamond Almond Breeze Almondmilk. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**