Spinach Polenta With Balsamic Tomatoes

READY IN: 1hr
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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