Polenta With Roasted Tomatoes, Goat Cheese + Sautéed Kale

Polenta with roasted tomatoes, goat cheese and sautéed kale is an excellent dinner, or lunch recipe. The polenta is nice and creamy, with a hint of goat cheese. The roasted cherry tomatoes on top give it a nice dense tomato taste, with a side of sautéed kale. Yum.

This recipe is seriously packed with flavor. The goat cheese gives it a nice creamy consistency. The roasted tomatoes are probably my favorite part of this recipe. Tomatoes give out so much flavor when roasted.

Look at how beautiful the colors look together. There is just something about the look of this recipe. It looks so rustic, and delicious!

Summer is coming to an end, which means my harvest of cherry tomatoes is coming to an end. They are still coming in strong though. I want to make sure I use them up so they don’t go bad. I came across a recipe on Pinterest : https://pinchofyum.com/roasted-tomatoes-with-goat-cheese-polenta?utm_source=New+Recipes+and+Posts+from+Pinch+of+Yum&utm_medium=email&utm_campaign=0aa34f8703-RSS_EMAIL_CAMPAIGN&utm_term=0_2f62914efd-0aa34f8703-163764053&mc_cid=0aa34f8703&mc_eid=b187379a09

The picture of the recipe sold me. I knew I had to try it. So, I did!…and here is my recipe…

For this recipe you can either use polenta, or corn grits. I like the Pastene brand instant polenta.

First you want to roast your tomatoes. Preheat your oven to 450 degrees. Line a baking sheet with parchment paper.

Wash your tomatoes and take any stems off. Pat dry. Add them to a medium size bowl. Toss with 1 tbsp of olive oil and a pinch of salt.

Place the tomatoes on lined baking sheet. Roast for 35-40 minutes, or until they have a nice brown tint to them.

Roasting cherry tomatoes brings out the flavor incredibly. There is a huge difference in flavor between a regular cherry tomato and a roasted cherry tomato.

Set your tomatoes aside.

Now you want to cook your polenta.

Heat the remaining 2 tbsp of olive oil in a large sauté pan over medium heat. Add the minced garlic and cook until it is fragrant. Then add the chopped kale right away and a pinch of salt. Cook for about 1 minute or until the kale is wilted. Be careful not to burn your garlic. Garlic gets a bitter taste when it burns. If you notice your garlic is browning, turn down the heat.

Once your garlic and kale are cooked, transfer to a bowl and set aside.

Use the same sauté pan to cook polenta. Wipe out pan with paper towel.

Add water to pan, and bring to a boil. Then add polenta, and whisk until it becomes smooth. Simmer about 7-10 minutes on low heat until it has thickened.

Lastly, you want to add your goat cheese and salt to polenta and mix in until well combined.

Take pan off heat, add your tomatoes and kale on top. Sprinkle with some parmesan cheese (optional).

Enjoy!!

Polenta With Roasted Tomatoes, Goat Cheese + Sautéed Kale

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Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Servings 4 People

Ingredients

  

• 3 Cups Cherry Tomatoes
• 3 TBSP Olive Oil, divided
• 3 Cloves Garlic (minced)
• 3 Cups Kale, chopped
• 3 Cups water
• 1 Cup Corn Grits or Instant Polenta
• 1/2 TSP Salt
• 1/2 Cup Goat Cheese Crumbles
• 1 TBSP Grated Parmesan Cheese optional for topping

Instructions

 

• First you want to roast your tomatoes. Preheat oven to 450 degrees.
• Wash your tomatoes and pat dry.
• Place tomatoes in a medium bowl. Toss with 1 tbsp of olive oil and a pinch of salt.
• Place tomatoes on a lined baking sheet with parchment paper.
• Roast tomatoes for about 35-40 minutes. Or until they have a nice brown tint to them.
• In the meantime, heat remaining 2 tbsp of olive oil in a large sauté pan.
• Add minced garlic. Cook on medium heat until garlic is fragrant. Don't brown or burn. Garlic tastes bitter when burnt.
• Once you smell the garlic, add the chopped kale and a pinch of salt.
• Cook for about 1 minute, or until kale has wilted a bit.
• Transfer to bowl and set aside.