You can do them both at the same time in the oven. I have amended the recipes below to how I made them.
Polenta:
- 3/4 cup cornmeal
- 1 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 2 T butter
- 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.
- 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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