Roasted Tomatoes with Goat Cheese Polenta

We love making polenta for all meals, this recipe was a beautiful breakfast dish that would have been just as nice with a side salad for dinner.

Recipe slightly adapted from Pinch of Yum

-2 cups cherry tomatoes 
-3 cups spinach, steamed 
-3 cups water
-1 cup corn grits or polenta 
-4 ounces goat cheese
-½ teaspoon salt

Preheat the oven to 425 degrees. Wash the tomatoes, place on a baking sheet, and pat dry. Spray with cooking spray and season with salt. Roast for 30-40 minutes until the tomatoes have burst and browned.

Near the end of the tomatoes cooking time, bring the water to a boil and add the corn meal or polenta.
Whisk until smooth and simmer for 15 minutes or so until the polenta has thickened. Add the goat cheese and the salt and stir until smooth. Taste and adjust as necessary. Serve the polenta immediately with the tomatoes and the steamed spinach.

I loved the addition of goat cheese to the polenta, it helped to make it extra creamy. The tri-colored tomatoes looked beautiful and they added a lot of flavor to the polenta as well, roasting tomatoes helps to enhance their flavor and the juices from the roasted tomatoes helped to add a little more liquid to the dish. The goat cheese is pretty salty, so you might not need to add much additional salt, make sure to taste and adjust. 


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