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

Keyword pimento cheese, polenta

Prep Time 15

Cook Time 1 45

Total Time 2

Servings servings

Calories 536kcal

Author Inspired by a recipe from Hasty-Bake

Equipment

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.

Notes

Put the broth in a pot on the smoker while smoking the tomatoes for more great smoky flavor.

Nutrition