Name: Sautéed Cherry Tomato and Fresh Mozzarella Topping
Total time: 15 min
Yield: Serves 4
Ingredients: 3 tablespoons extra-virgin olive oil; 2 medium garlic cloves, peeled and sliced thin; Pinch red pepper flakes; Pinch sugar; 1 1/2 pounds cherry tomatoes, halved; 6 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 1 cup) (see note); 2 tablespoons thinly sliced fresh basil leaves

Why This Recipe Works

A hearty topping can turn a base of polenta or semolina gnocchi into a substantial vegetarian meal. This combination of familiar flavors—tomatoes, mozzarella, and basil—is also quick-cooking.

Before You Begin

Don’t stir the cheese into the sautéed tomatoes or it will melt prematurely and turn rubbery.

Instructions

Heat oil, garlic, pepper flakes, and sugar in 12-inch nonstick skillet over medium-high heat until fragrant and sizzling, about 1 minute. Stir in tomatoes and cook until they just begin to soften, about 1 minute. Season to taste with salt and pepper and remove from heat. Spoon tomato mixture with any accumulated juices over polenta, top with mozzarella, and sprinkle with basil before serving.