Last night, I decided to make polenta for the first time. I’ve had this box for a while. It even followed us here from the East Coast! Thought it was about time to use it.
I kept it simple. Prepared as the box directed. I used it as a base for one of my current favorite things: Roasted Tomatoes & Cipollini Onions! I originally used this recipe from Smitten Kitchen earlier this week without the white beans. It was great, but I wanted to try something different. I swapped the toasted bread for polenta. It was a lovely meal if I do say so myself. Quite satisfying!
Polenta with Oven Roasted Tomatoes and Cipollini Onions
4 cipollini onions, skins removed
6 cherry tomatoes
1 oz. goat feta, crumbled
1/2 tbsp good quality olive oil
5-6 basil leaves, chopped
Kosher salt & pepper
1 quart of water
1 1/3 cups polenta
1. Preheat oven to 375. Toss onions and tomatoes in olive oil. Season with kosher salt and pepper. Place in a roasting pan or any oven safe dish. Pie plate would work just as well.
2. Place in preheated oven for 45 minutes. Shake pan and turn onions & tomatoes every 15 minutes.
3. After first 30 minutes of roasting, bring water to a boil. Season with 2 tsp kosher salt. Add polenta slowly while stirring continuously for 5 minutes or until desired texture is reached.
4. Pull tomatoes and onions from oven. Set aside to cool slightly. Plate 1/2 cup serving of polenta. Top with goat feta, roasted onions, tomatoes and juices. Don’t forget the juices! Add freshly chopped basil and enjoy!
Do you have a favorite polenta recipe? Do share! Pretty please??
You might also like this: Make It Monday: Rustic & Roasted