Slow Cooked Polenta with Cherry Tomatoes

We love recipes that require little effort, but yield maximum results, and our slow cooked polenta with cherry tomatoes is one of those recipes. Slow cooking at a low temperature yields creamy soft polenta and makes the cherry tomatoes tender, sweet, and jammy. Grate a generous amount of Parmesan cheese over the tomatoes for a savory, umami-rich finish.

Slow Cooked Polenta with Cherry Tomatoes

  • Servings: 2
  • Difficulty: 5 hours and 40 minutes
  • Print


  • 10 oz cherry tomatoes
  • 2 garlic cloves, peeled and smashed
  • 1 tbsp olive oil
  • ½ cup coarsely ground polenta
  • 2½ cups water
  • 1 tbsp unsalted butter 
  • ¼ cup grated Parmesan cheese


1) Combine tomatoes, garlic cloves, olive oil, ½ tsp salt, and ¼ tsp ground black pepper in a Suvie pan, stirring to coat. 

2) In a second Suvie pan, whisk together polenta, water, and 1 tsp salt. Insert both pans into the top of your Suvie. Fill reservoir, input settings, and cook now or schedule. 

My Cook > Slow Cook Settings 

Low, 4 hours

Starch: 0 minutes

3) After the polenta has finished cooking, remove from your Suvie and whisk in butter (if polenta still seems too thick, whisk in up to ½ cup hot water, 1 tbsp at a time). 

4) Season polenta to taste with salt and pepper and divide between two bowls. Top with cherry tomatoes and Parmesan cheese.


Nutritional Information per serving (2 servings per recipe): Calories 530, Total Fat 26g, Total Carbohydrates 65g, Total Sodium 1180mg, Total Protein 8g

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