If you’re searching for pure comfort in a bowl, let me introduce you to Roasted Tomatoes with Goat Cheese Polenta. This vibrant dish weaves together sweet-and-caramelized cherry tomatoes with lusciously creamy polenta, all uplifted by tangy goat cheese and fresh basil. It’s a celebration of simple ingredients and bold flavors—delightfully easy for weeknights, yet impressive enough for a special dinner with friends.

Ingredients You’ll Need

Roasted Tomatoes with Goat Cheese Polenta Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of ingredients, but each one plays its part beautifully in Roasted Tomatoes with Goat Cheese Polenta. From the pop of the tomatoes to the silkiness of goat cheese and polenta, their roles are undeniable—this is a dish where quality shines through.

Cherry tomatoes: Their sweetness intensifies while roasting, providing juicy bursts of flavor.
Olive oil: Choose a good quality one for roasting and finishing—its fruitiness elevates every component.
Salt: Brings the sweetness of tomatoes and the richness of cheeses into perfect balance.
Black pepper: Adds just a hint of spicy warmth for depth in both tomatoes and polenta.
Balsamic vinegar: Just a drizzle enhances those roasted tomato juices with gentle acidity.
Vegetable broth: Warms and flavors the polenta without overwhelming the fresh produce.
Coarse cornmeal (polenta): The backbone of creamy, dreamy comfort—use coarse for satisfying texture.
Unsalted butter: Enriches the polenta, rounding out every comforting spoonful.
Goat cheese: Its tangy, creamy nature transforms standard polenta into something extraordinary.
Grated Parmesan cheese: Adds a savory note and extra creaminess throughout the dish.
Fresh basil: Scattered on top, it offers herbaceous brightness that pulls all the flavors together.
Extra olive oil and basil (for serving): A final drizzle and sprinkle make everything gleam and taste fresher.

How to Make Roasted Tomatoes with Goat Cheese Polenta

Step 1: Roast the Cherry Tomatoes

Preheat your oven to 400°F (200°C). Spread the halved cherry tomatoes over a baking sheet, drizzle them generously with olive oil, and scatter on the salt and black pepper. Toss everything together right on the pan, then slide it into the oven. Give these tomatoes about 20 to 25 minutes until they’re luscious, bubbling, and caramelized in spots. Right after taking them out, drizzle with balsamic vinegar so the residual heat allows the vinegar to meld with all those sweet tomato juices.

Step 2: Prepare the Goat Cheese Polenta

While the tomatoes work their magic in the oven, bring your vegetable broth to a lively boil in a medium saucepan. Reduce the heat and slowly whisk in the coarse cornmeal in a steady stream (trust me, go slow—you’ll dodge lumps this way!). Turn the heat to low and keep stirring frequently as the polenta thickens and softens, which will take about 20 to 25 minutes. You’re looking for a super creamy, spoonable texture.

Step 3: Finish the Polenta with Cheeses

Remove the thickened polenta from the heat and immediately stir in the butter, crumbled goat cheese, and a generous handful of Parmesan. This is when your creamy polenta transforms into utter luxury. Season to taste with a little extra salt and pepper, adjusting until it sings.

Step 4: Assemble and Serve Roasted Tomatoes with Goat Cheese Polenta

Ladle that dreamy, warm polenta into bowls. Spoon those bursting roasted tomatoes (and every last drop of their sweet juices) over top. Finish with fresh basil, a ribbon of olive oil, and savor the radiant colors and aromas before you dive in. Roasted Tomatoes with Goat Cheese Polenta are ready to steal the show.

How to Serve Roasted Tomatoes with Goat Cheese Polenta

Garnishes

For an extra pop of color and freshness, scatter more chopped fresh basil over the top, and don’t be shy with a final drizzle of high-quality olive oil. Freshly cracked pepper or even a sprinkle of lemon zest can add a bright twist to your Roasted Tomatoes with Goat Cheese Polenta, making each bite even more memorable.

Side Dishes

This dish stands proudly on its own, but you can easily round out your table with a peppery arugula salad, garlicky sautéed greens, or a pile of roasted mushrooms. Their earthiness complements the creamy polenta and sweet tomatoes, letting Roasted Tomatoes with Goat Cheese Polenta shine as the centerpiece.

Creative Ways to Present

Serve your Roasted Tomatoes with Goat Cheese Polenta family-style in a big, shallow platter for guests to help themselves, or spoon it into individual bowls for a more rustic feel. For a dinner party, try mini portions in small ramekins—garnished extravagantly, these become beautiful starters or side dishes.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the polenta and roasted tomatoes to separate airtight containers and refrigerate. They’ll keep well for up to 3 days, making Roasted Tomatoes with Goat Cheese Polenta a fantastic candidate for make-ahead lunches or quick weeknight dinners.

Freezing

Polenta is surprisingly freezer-friendly! Spread any leftover polenta in a shallow container to help it cool quickly, then cover tightly and freeze for up to 1 month. Thaw in the refrigerator overnight. While the roasted tomatoes are best fresh, they can be frozen too—expect a more saucy consistency when reheated.

Reheating

Gently reheat polenta over low heat on the stovetop, stirring in a splash of broth or milk to loosen it back to creamy perfection. Microwave in short bursts, stirring after each, until heated through. Warm the tomatoes separately and spoon them over just before serving, so Roasted Tomatoes with Goat Cheese Polenta tastes freshly made every time.

FAQs

Can I use another type Main Course

Absolutely! While goat cheese gives the polenta its signature tang, you can swap in creamy feta, ricotta, or even a dollop of mascarpone if you prefer a milder flavor. Each cheese will give your Roasted Tomatoes with Goat Cheese Polenta a unique twist.

What if I only have regular cornmeal, not coarse polenta?

You can still make this brilliant dish! Regular cornmeal will cook a bit faster and produce a smoother, finer texture. Just keep an eye on it as it thickens, and adjust liquid as needed to reach your preferred creaminess.

Is it possible to make Roasted Tomatoes with Goat Cheese Polenta vegan?

Definitely! Swap out the butter for a vegan alternative, use your favorite plant-based cheeses in place of goat cheese and Parmesan, and ensure your vegetable broth is vegan-friendly. Roasted Tomatoes with Goat Cheese Polenta is wonderfully adaptable.

Can I prepare polenta ahead of time?

Yes! Cook the polenta, let it cool, and store it in the refrigerator. When it’s time to serve, reheat with extra broth or milk to bring back that luscious, creamy texture. The tomatoes can be roasted ahead as well and rewarmed gently.

What proteins go well with Roasted Tomatoes with Goat Cheese Polenta?

While filling and nourishing as a vegetarian main, Roasted Tomatoes with Goat Cheese Polenta shines alongside simply grilled chicken, shrimp, or roasted chickpeas if you want to boost the protein and make the meal even heartier.

Final Thoughts

If your taste buds are ready for a cozy explosion of flavor, you simply have to try Roasted Tomatoes with Goat Cheese Polenta. Let this dish find its way to your table—you’ll fall in love with how easy, beautiful, and soul-satisfying it truly is!

Roasted Tomatoes with Goat Cheese Polenta Recipe

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4.7 from 20 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of roasted tomatoes paired with creamy goat cheese polenta. This comforting dish is perfect for a cozy night in or a special gathering with loved ones.

Ingredients

Scale

Roasted Tomatoes:

1 pint cherry tomatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon balsamic vinegar

Goat Cheese Polenta:

3 cups vegetable broth
1 cup coarse cornmeal (polenta)
2 tablespoons unsalted butter
4 ounces goat cheese, crumbled
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Extra olive oil and basil for serving

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Instructions

Roasted Tomatoes: Preheat oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, then drizzle with balsamic vinegar.
Goat Cheese Polenta: Bring vegetable broth to a boil, whisk in cornmeal, and cook for 20-25 minutes. Stir in butter, goat cheese, and Parmesan until smooth. Season to taste.
Serve the creamy polenta topped with roasted tomatoes, fresh basil, and a drizzle of olive oil.