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
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.
Notes
- Add sautéed spinach or roasted mushrooms for additional vegetables.
- Enhance the flavor by using vegetable stock instead of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 35mg
