* This is a sponsored post for Pura *
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.
Can we get back to comfort food please? I feel like the weather has been a bit confused and didn’t get the memo about it being September and it should be cooling down. But, looking out the window today at a grey sky and last night there being a bit of a chill in the air, I feel like I am confidently post something comforting and you aren’t all going to be breaking out the bikinis and looking at this recipe like, “whaaaat?!”.
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Although, the weather has been nice for long walks and getting in that essential vitamin D. You know what it has also been good for? A bumper crop of tomatoes this year. Tomatoes are something that we have always tried to grow, but every year they have been a bit of a failure. This year, we can’t keep up with them and we are picking more than we can eat. That is saying something, because we make our way through a lot of tomatoes.
Dave has been making some chutneys and sauces with the excess, and you will be seeing those recipes closer to Christmas (sorry, not sorry for mentioning Christmas) and there has of course been some tomato soup and salsa made with our bounty of tomatoes, but we are still over run with them. So, we have been coming up with loads of different ways to use them and roasting them and adding them to pretty much anything is the way to go. Roasted tomatoes in salads, tacos, with eggs for breakfast, and now with this creamy polenta.
Can you believe that this is only the second polenta recipes we have on the blog? Say what?!?! 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. BUT! I found some in Sainsbury’s and stocked up on it and we have been pretty much binging on this.
But let’s get back to talking about the tomatoes, as 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. We roasted these in some Pura Coconut Oil Liquid Blend and it cooked them perfectly.
The Pura Coconut Oil Blend has just launched and we LOVE it! It’s ideal for everyday use, as Pura have created a pourable coconut oil blend that helps to reduce your preparation time and brings a host of other benefits too. No need to melt the coconut oil first. It’s not just coconut oil, as it combines sunflower and rapeseed oil and it is high in Omega 3 and lower in saturated fats than traditional coconut oils.
I think one of the best things about it is, it is totally flavour free, so you can just enjoy all the flavour of the ingredients, rather than the oil that they are cooked in, but you still get all the health benefits. Currently available in Asda and Sainsbury’s (and soon in Morissons), Pura do a Coconut Oil Blend Spray too, and the handy spray format offers portion control and makes it a great choice for stir frying and basting.
Make yourself a bowl of this, maybe even top it with a grilled chicken breast for a protein boost and settle down on the sofa for a comforting meal. That’s what we have been doing and it is pure bliss. Please tell me I am not the only one super excited for Autumn?
How to make Creamy Polenta with Roasted Tomatoes – Serves 4:
- 12 cherry tomatoes
- 4 shallots chopped
- 1 tbsp Pura Coconut Oil Blend
- 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, Pura, salt, pepper and garlic granules in a bowl and mix well. Put on a baking tray and in to a preheated oven at 190C 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.
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