Smoked Tomato Pimento Cheese Polenta

Smoked tomato pimento cheese polenta. I think I’ve whispered those words 20 days since I made this dish, smiling and remembering. Without a doubt, this was one of the best tasting sides I’ve ever had. Just a hint of smokiness from the smoked tomatoes and tons of cheesy creaminess. And polenta, my favorite thing no matter what it is mixed with. This makes a big huge batch of polenta, but you’ll find you won’t have any trouble making it disappear. This is a fantastic recipe, one we’ll be making time and time again.
Smoked Tomato Pimento Cheese PolentaI like my polenta very creamy and a little on the thin side. As opposed to thick and dense. You can cook your smoked tomato pimento cheese polenta a little longer than I did if you want yours thicker. If you get it too thick, stir in a bit more cream to thin it. When reheating polenta I stir in a bit more cream to get it back to it’s original wonderfully creamy state.

Also try my smoked grits.

Smoked Tomato Pimento Cheese Polenta

Without a doubt, this was one of the best tasting sides I’ve ever had. Just a hint of smokiness from the smoked tomatoes and tons of cheesy creaminess. 
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 12 servings
Calories 536kcal

Ingredients

  • 4 large tomatoes
  • 8 cups chicken stock
  • 3 cups polenta or stone ground grits
  • 2 cups heavy cream
  • 3 cups pimento cheese I used our Easy Pimento Cheese recipe
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Fire up your smoker for 250 F. Use a light fruit wood such as apple or peach.
  • Use a knife to cut a small slit in the bottom of each tomato and place on the smoker, step side down.
  • Smoke for 1 hour or until tender. Remove and let cool.
  • Rough chop the tomatoes, removing any hard pieces or stems, and place into a blender or food processor and puree. Add to a large pot over medium high heat.
  • Stir in the broth and bring to a boil.
  • Stir in the polenta. Reduce heat to a simmer and keep stirring until the liquid has boiled away.
  • Stir in the cream and pimento cheese. Keep stirring until the cheese has melted.
  • Season with salt and pepper and let simmer until the polenta reaches the desired thickness.

Nutrition

Calories: 536kcal | Carbohydrates: 48g | Protein: 9g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 860mg | Potassium: 396mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1716IU | Vitamin C: 13mg | Calcium: 253mg | Iron: 1mg

Nutritional values are approximate.

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