ROASTED TOMATOES WITH GOAT CHEESE POLENTA #HEALTHYVEGAN #EASYRECIPES
Okay at this point. What to try and state about this dish? It's so basic thus SUMMER to me.Fresh, succulent tomatoes, lively green spinach, and a rich goat cheddar polenta – perhaps finished off with some Parm and new basil from my own one of a kind little nursery? I don't know. I like to think beyond practical boundaries.
We made a couple of forms of this before choosing this one – and you have to know this: don't skirt the spinach. Since you'll sauté the spinach with the garlic, it has huge amounts of must have enhance. Also, without it, the general blend will be yummy yet not WOWS yummy for individuals like use who need that roasty-garlic-profundity pressed into each nibble.
It's nothing unexpected to anybody that I anticipated the scraps each and every day until they were gone, and this is prove by my affectionately shot plastic compartment of polenta and tomatoes and spinach toward the finish of this post. Plastic sustenance stockpiling holder photographs? I'm not over that. I stuffed everything up post-cooking and it looked so truly grinning back at me from the compartment with all its rainbow tomato magnificence – I just couldn't not.
It's not meatless Monday but rather it will be a meatless win for supper today in our home including risky measures of velvety goat cheddar polenta.
INGREDIENTS:
- 3 cups cherry tomatoes (or small tomatoes – tricolor or heirloom are super pretty!)
- 3 tablespoons olive oil, divided
- 3 cloves garlic
- 3 cups spinach
- 3 cups water
- 1 cup corn grits or polenta (I used Bob’s Red Mill – you can buy it on Amazon here)
- 4 ounces goat cheese
- 1/2 teaspoon salt
INSTRUCTIONS:
- Preheat the oven to 425 degrees. Wash the tomatoes, place on a baking sheet, and pat dry. Drizzle with 1 tablespoon of the oil. Roast for 10 minutes, gently turn the tomatoes, and repeat until the tomatoes are browned, about 30 minutes. I turned the heat up to 450 at the end to get more browning action.
- Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and saute gently until fragrant, but do not brown – browned garlic tastes bitter and gross. When the garlic is smelling awesome, add the spinach and turn off the heat. You should be able to just keep stirring the spinach around for a minute and it will wilt and reduce in size. Transfer to a bowl and set aside. Wipe out the pan with a paper towel.
- In the same pan, bring the water to a boil. Add the polenta and whisk until smooth. 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 spinach.
For more detail :http://bit.ly/2MES1Za
