If you are looking for a simple and comforting way to use up a bumper harvest of tomatoes, then try roasting them and serving them with this creamy polenta. Simple comfort food at its best.
This is only the second polenta recipes we have on the blog? The Baked Garlic Polenta Fries are huge hit in our house, and make a nice change from potato fries, but this creamy polenta is such a comforting way to eat polenta. Polenta is a bit difficult to find here in the UK, and it's not really a big thing. You can usually find it in blocks, which are easy to cut in to fries, but ground polenta (cornmeal/corn grits) is a lot harder to find.
Why should you try it?
- Only 235 calories per portion
- Can be eaten for breakfast, lunch, dinner or as a side dish
- Easy to adapt by adding ingredients
Step by step
One: Put the tomatoes, shallots, oil, salt, pepper and garlic granules in a bowl and mix well. Put on a baking tray and in to a preheated oven at 190°C/375°F/Gas 5 for 25 minutes.
Two: Add the polenta gradually to the boiling water, stirring constantly and simmer for 3 minutes, until it has thickened.
Three: Stir through the yogurt, milk, butter, lemon, basil, Parmesan, salt and pepper and divide between bowls.
Four: Top with roasted tomatoes and serve.
What tomatoes to use
Roasted tomatoes are where it is at! Freshly grown tomatoes will always have so much flavour than store bought, but roasting them really brings out the flavour and it's pretty much my favourite thing to do with them.
Any tomatoes will work, but we used cherry tomatoes as they are nice and sweet.
What to serve this with
This can be eaten just as it is for a different breakfast, or light lunch or dinner. It also makes a good side dish for many main dishes. Some ideas to serve this creamy polenta with are:
How to store and reheat
Polenta will set as it cools, which can then be kept in the fridge for 2-3 days.
To reheat, you can slice the set polenta and fry or grill it for use as fries or to put in a sandwich. To get it back to its creamy consistency, gently heat it on the hob (stove top), and if needed, add a little bit of milk until it reaches the desired consistency.
- We used basil in this recipe, but oregano, rosemary and thyme all work really well.
- There is a more detailed method of roasting tomatoes in our Roasted Cherry Tomatoes post.
- Serve this topped with grilled chicken or grilled salmon for a protein boost.
- Leftovers can be sliced and fried for use in many other dishes.
More side dish recipes
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DON’T FORGET TO RATE THE RECIPE ↓
Creamy Polenta with Roasted Tomatoes
- 12 cherry tomatoes
- 4 shallots chopped
- 1 tbsp olive oil
- 1 pinch sea salt and black pepper
- 1 tsp garlic granules
- 75 g polenta
- 300 ml boiling water
- 1 tbsp Greek yoghurt
- 2 tbsp milk
- 1 tbsp butter
- 20 g parmesan grated
- 1 lemon (juice and zest only)
- 2 tbsp fresh basil chopped
- 1 pinch sea salt and black pepper
- Put the tomatoes, shallots, oil, salt, pepper and garlic granules in a bowl and mix well. Put on a baking tray and in to a preheated oven at 190°C/375°F/Gas 5 for 25 minutes.
- Add polenta gradually to the boiling water, stirring constantly and simmer for 3 minutes, until it has thickened.
- Stir through the yogurt, milk, butter, lemon, basil, Parmesan, salt and pepper and divide between bowls.
- Top with roasted tomatoes and serve.