Roasted Tomatoes And Goat Cheese Polenta Recipes
ROASTED TOMATOES AND GOAT CHEESE POLENTA
Having something fresh and delicious on the table for dinner is the best! This vegetarian roasted tomatoes and goat cheese polenta is amazing!
Provided by Janssen Bradshaw
Categories Main Dish
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF. Put tomatoes and 1-2 TB olive oil in a pan and stir to coat. Sprinkle with salt and pepper. Cook for 45-55 minutes or until tomatoes are slightly brown around the edges and all wrinkly (yum!)
- While those cook, bring milk and water to a gentle boil in a sauce pan. Whisk in cornmeal (if you are awesome and can keep it from forming lumps, congratulations. If not, run it through the blender or food processor, or stick your immersion blender in so it's all smooth and lovely). Reduce heat to medium low and cook, stirring occasionally, until it starts to thicken, about ten minutes. Add corn kernels and let cook another two or three minutes. Stir in butter and goat cheese, and season with salt and pepper to taste. Top with roasted tomatoes.
- Serve immediately.
POLENTA WITH ROASTED TOMATOES AND GOAT CHEESE
This was a last minute fix when I remembered one of my dinner guests was gluten free and couldnt eat the pasta I was preparing. Came out so elegant! Homemade polenta is surprisingly easy and 100x better than store bought. If you haven't tried it before, you are in for a treat.
Provided by sofie-a-toast
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375. Grease a large baking sheet with a little of the olive oil.
- Place tomatoes in pan cut side down and drizzle with olive oil and sprinkle with salt and pepper. Roast until they start to char and shrivel (no need to turn over), 40-50min. Let cool on the pan a bit.
- For the Polenta: Boil the milk and water together.
- Whisk in the cornmeal and salt. Turn down the heat and stir constantly until the polenta is suspended in the water and no longer settles to the bottom of the pot. It's done in about 15 minutes (still stirring often), but is supposedly even better if you cook it for about an hour - I wouldn't know, I'm always too impatient :).
- Take of the stove and stir in the butter or olive oil and 1/2 cup parmesan cheese.
- Place a mound of polenta in the center of each plate. Top with goat cheese, roasted tomato, basil and pine nuts.
Nutrition Facts : Calories 516.3, Fat 28, SaturatedFat 8.8, Cholesterol 34, Sodium 828.6, Carbohydrate 57, Fiber 6.3, Sugar 3.9, Protein 13.5
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