Roasted Tomato Polenta
A creamy, comforting polenta paired with oven-roasted tomatoes and tender spinach. Rich in plant-based protein, fiber, and good fats, this dish is easy to make, low in saturated fat, and perfect for a wholesome everyday meal. Serve immediately for the best texture and flavor.
Equipment
- 1 Large Baking Sheet
- 1 large heavy-bottomed pan
- 1 Whisk
- 1 wooden spoon or spatula
- Paper towels
Ingredients
- 3 cups cherry tomatoes or small heirloom/tricolor tomatoes
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- 3 cups fresh spinach
- 3 cups water
- 1 cup corn grits or polenta
- 4 ounces goat cheese
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Oven: Preheat your oven to 425°F (220°C). While it warms, wash the cherry tomatoes thoroughly under cold running water, then gently pat them dry with a clean towel or paper towels. Drying the tomatoes ensures they roast instead of steaming, giving a concentrated, caramelized flavor.
- Roast Tomatoes for Maximum Flavor: Place the tomatoes on a large baking sheet in a single layer, ensuring they aren’t overcrowded. Drizzle 1 tablespoon of olive oil evenly over the tomatoes and toss gently so each tomato is lightly coated. Roast in the preheated oven for 10 minutes, then turn each tomato carefully. Continue roasting, turning every 10 minutes until they are golden brown and slightly caramelized, about 30 minutes total. For extra depth of flavor and slight crisping, increase the oven temperature to 450°F (230°C) for the last 5 minutes.
- Sauté Garlic for Aromatic Base: While the tomatoes roast, heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed pan over medium heat. Add the minced garlic and sauté gently for 1–2 minutes until fragrant. Avoid browning the garlic, as overcooked garlic can become bitter.
- Wilt Spinach Perfectly: Add the fresh spinach to the pan with the garlic. Turn off the heat immediately and stir for 1–2 minutes until the spinach begins to wilt. The residual heat gently cooks the spinach while preserving its vibrant color and nutrients. Transfer the wilted spinach to a separate bowl and wipe out the pan with a paper towel.
- Bring Water to a Boil: In the same pan, pour in 3 cups of water and bring it to a gentle boil over medium-high heat. A rolling boil ensures the polenta cooks smoothly and prevents lumps from forming.
- Cook Polenta Slowly and Smoothly: Gradually whisk in 1 cup of corn grits or polenta, stirring constantly to avoid clumps. Reduce the heat to low and let it simmer gently for 15 minutes, stirring frequently. The polenta should thicken evenly, achieving a creamy yet firm consistency.
- Incorporate Goat Cheese and Seasoning: Remove the pan from heat and stir in 4 ounces of goat cheese and ½ teaspoon of salt. Mix continuously until the cheese melts completely, creating a smooth, creamy polenta. Taste and adjust seasoning if necessary, adding more salt or a drizzle of olive oil for extra richness.
- Plate with Style and Serve: Spoon the creamy polenta onto plates or a serving dish. Arrange the roasted tomatoes over or around the polenta and add the wilted spinach alongside. Serve immediately while warm for the best texture and flavor.
- Optional Finishing Touches: Enhance the dish with a drizzle of extra virgin olive oil, freshly ground black pepper, or a sprinkle of fresh herbs such as basil or thyme. These simple touches elevate both taste and presentation, making it suitable for weeknight meals or a more elegant dinner.
- Notes for Best Results: Polenta thickens as it cools; whisk in a splash of water or milk if needed. Use fresh, ripe tomatoes and high-quality goat cheese for the best flavor. Components can be prepared ahead of time, but combine just before serving for optimal texture.
Notes
- Use fresh, ripe cherry tomatoes and high-quality goat cheese for the best flavor.
- Polenta naturally thickens as it cools; whisk in a little water, milk, or vegetable broth to maintain a creamy texture.
- Roast tomatoes slowly to allow natural sugars to caramelize and develop deeper flavor.
- Sauté garlic gently—avoid browning, which can make it taste bitter.
- Wilt spinach briefly to retain vibrant color and nutrients.
- For extra richness, finish polenta with a drizzle of olive oil or a small knob of butter.
- Components can be prepared ahead of time and stored separately, then combined just before serving.
