Roasted Cherry Tomatoes with Goat Cheese Grits

5 from 2 votes

Roasted Cherry Tomatoes with Goat Cheese Grits

You can make an elegant meal using polenta, a pantry staple, by simply adding goat cheese and topping with roasted vegetables. Here, I've used cherry tomatoes and balsamic vinegar to create some little pops of flavor.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Keyword: cherry tomatoes, grits, vegetarian

Servings: people

Calories: 414kcal

Author: Chef Sara Furcini

Ingredients

Roasted Cherry Tomato Sauce:

3 cups cherry tomatoes
3 tablespoons olive oil
½ tablespoon sea salt
4 sprigs thyme destemmed
4 garlic cloves smashed
2 tablespoons balsamic vinegar

Greens:

3 cups spinach

Polenta:

3 cups water
1 cup corn grits aka polenta (not cornmeal)
4 ounces goat cheese
½ teaspoon sea salt

Instructions

Roast the cherry tomatoes. Preheat the oven to 375F. Toss the cherry tomatoes with olive oil, sea salt, thyme, and garlic and spread onto a single layer on 2 half sheet trays. Roast for 20 minutes, or until blistered. Remove from the oven and deglaze with balsamic vinegar.
Meanwhile, saute the greens. In a large saute pan, add the spinach and cook over medium heat until just wilted, about 3 minutes. Stir and transfer to a serving plate.
Make the grits. In the same pan, bring the water to a boil. Add the polenta (corn grits) and bring to a simmer. Cook, stirring frequently with a wooden spoon until the polenta has thickened, about 10 minutes. 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.

Notes

Notes: Polenta has a creamy texture when served hot. As it cools, it hardens. If this happens, you can loosen it by rewarming with additional water while stirring.

Nutrition