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White Cheddar Polenta with Blistered Cherry Tomatoes

What's Gaby Cooking
  • minutes
  • Serves 6

INGREDIENTS

4 cups

Almond Breeze Almondmilk Original Unsweetened

1 1/2 tsp

salt

1 cup

polenta (dry cornmeal)

2 tbsp

butter

1 cup

(packed) grated sharp white cheddar cheese (about 4 ounces)

2 pints

heirloom cherry tomatoes

1 tbsp

olive oil

2

shallots, finely sliced

3 cloves

garlic, sliced

Fresh Basil

Flat leaf Parsley

Kosher Salt and freshly cracked black pepper