Recipe by wood stove stoker
This recipe, with a few minor additions, is from Donna Hay's OFF THE SHELF: COOKING FROM THE PANTRY. (2001) I highly recommend all her cookbooks. The photography is beautiful and the recipes inspiring. This can be served as a main dish or a side dish.
Top Review by mary winecoff
I used a white balsamic vinegar in the tomatoes and it was wonderful. I also would wilt or chop the spinach before I added it to the polenta. My polenta was not as firm as I like it but the taste was wonderful and I especially loved the tomatoes! Made for PAC Fall '09
- 4 vine ripe medium-large tomatoes
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons sugar
- 3 tablespoons fresh oregano leaves
- 2 cups hot water
- 2 cups milk (2% fat or higher)
- 1 cup polenta
- 1⁄2 cup grated parmesan cheese
- 12 ounces fresh Baby Spinach
- 2 ounces butter
- salt and pepper
Directions See How It's Made
- Preheat the oven to 400 degrees.
- Slice the tomatoes in half. Place the tomatoes, cut side down, in an ovenproof ceramic dish. (Make sure the size of the pan fits the tomatoes. A 9 x 13 works well for large sized tomatoes. If the pan is too big, the pan juices will bake away.)
- In a small bowl combine the oil, balsamic vinegar, sugar and oregano. Pour over the tomatoes.
- Bake for 20 minutes or until the tomatoes are soft.
- Make the polenta while the tomatoes are roasting. Place the water and milk in a saucepan over medium to high heat. Bring to a boil. Slowly whisk in the polenta.
- Reduce the heat to low and cook the polenta stirring constantly for 3-5 minutes or until done.
- Stir in the parmesan, spinach, and butter. Remove from heat. Taste. Add salt and pepper to taste.
- To serve, spoon the polenta onto individual plates. Place tomatoes directly next to (touching) polenta and drizzle pan juices over the top of tomatoes. Finish with extra parmesan sprinkled over the polenta.