Wednesday, December 14, 2011

Polenta with Roasted Tomatoes and Chard

I switched up this recipe a bit- it originally called the polenta to be cooked on the stove. I think baking it in the oven is so much simpler- especially with a recipe like this that calls for a softer polenta. You can find the original recipe here on food network. The baked polenta recipe I got from Martha Stewart. 
You can do them both at the same time in the oven. I have amended the recipes below to how I made them.

  • 3/4 cup cornmeal
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 T butter
  1. Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through. Whisk in the butter when you pull it out of the oven.
Roasted Tomato and Chard 
  • 28-ounces plum tomatoes, cut in half (you could also used canned)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 bunch Swiss chard
  • 1 7.5-ounce package farmer cheese, crumbled

Position a rack in the upper third of the oven and preheat to 425. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes.

Chop the chard and add to a skillet with the tomatoes. Saute until the chard is tender. If your tomato skins are a bit tough, you could chop them up a bit with an immersion blender.

 Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.
**Absolutely delicious! It just about used up all my romas! A definite keeper! I will be curious how it tastes with tinned tomatoes.

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