Spinach Polenta With Balsamic Tomatoes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
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:
1. Preheat the oven to 400 degrees.
2. 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.)
3. In a small bowl combine the oil, balsamic vinegar, sugar and oregano. Pour over the tomatoes.
4. Bake for 20 minutes or until the tomatoes are soft.
5. 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.
6. Reduce the heat to low and cook the polenta stirring constantly for 3-5 minutes or until done.
7. Stir in the parmesan, spinach, and butter. Remove from heat. Taste. Add salt and pepper to taste.
8. 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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