Creamy Parmesan Polenta with Tomato Salad

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

subheading: Polenta:

1 cup Polenta or Cornmeal , Note 1 and 2 (I use Bob’s Red Mill Cornmeal)

4 ½ cups water

¾ teaspoon salt

2 tablespoon butter

½ cup grated Parmesan cheese (plus extra for garnish)

subheading: Herbed Tomato Salad:

1 28-ounce can whole tomatoes, Note 3 and 4 (San Marzano preferred)

1 ½ tablespoon olive oil

3 tablespoon finely chopped herbs (any combination of chives, thyme, oregano, parsley, basil, etc)

¼ teaspoon red chili flakes (or more to taste) - optional

squeeze of lemon

salt and black pepper to taste

pinch of sugar

Directions at twokooksinthekitchen.com

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