Roasted Tomato Polenta

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I have seen the light… and the light is sunny yellow, creamy polenta in little bowls with various toppings.

Why, oh why, did it take me this long to discover the magical multipurposness (that’s totally a word now) of polenta? Think of all the time wasted eating things not polenta!

After seeing so many polenta recipes, I finally caved and took the plunge. Also, I really needed a non-sugary breakfast that didn’t involve  bagels and toast. Clearly, I wasn’t feeling like myself, because I love bagels.

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Can we talk about these adorable terra cotta bowls? I saw them at TJ Maxx and just knew I had to have them. Seriously adorable. Bonus: I can cook in them! I can put them on a gas stove, an electric stove, in the oven, or in the microwave. Oh, and I can take pictures with them and eat in them. I halved the recipe to make it single serving and cooked it right in this bowl, then I took pictures, and when it got cold, I nuked it before I ate it. Mega bonuses all around.

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This recipe is easily made single serving (just half it) and makes for a delicious breakfast… or lunch… or dinner.

Start with water, boil the water, add the polenta, whisk quickly. Whisk very quickly, or else it will clump. If that happens, try to smoosh it with a spoon until it isn’t clumpy anymore. Don’t worry, been there, done that. Whisk in the milk, butter, salt, and black pepper. Add toppings. Eat warm.

 

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Roasted Tomato Polenta

serves 2

  • 2 cups water
  • 1/2 cup polenta
  • 1/4 cup milk
  • 2 tsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 roma tomato, sliced thinly
  • 1/4 cup fresh cilantro, roughly chopped
  • grated asiago or parmesan, for serving

Bring water to a boil in a saucepan. Add polenta, whisking quickly so it doesn’t clump. Lower heat and continue to whisk until thickened. Stir in butter, milk, salt, and pepper.

Turn on the broiler. Spray a baking sheet with nonstick oil. Place tomato slices on the baking sheet and sprinkle with salt and pepper. Roast the tomatoes until the skin begins to wrinkle and they become soft.

Spoon polenta into two bowls. Top with roasted tomatoes, cilantro, and asiago (or parmesan, or both).

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  • EmilyHornburg

    Hi from Mingle Monday! This recipe looks SOOOO good!

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