Polenta with Roasted Tomatoes and Goat Cheese
Transform your dining table into a rustic gourmet feast with this creamy Polenta with Roasted Tomatoes and Goat Cheese recipe! Featuring rich and velvety Parmesan-infused polenta topped with sweet, caramelized cherry tomatoes roasted to perfection with olive oil, garlic, and aromatic thyme, this dish bursts with Mediterranean flair. A sprinkle of tangy, crumbled goat cheese adds a layer of indulgence, while fresh basil leaves provide a fragrant, finishing touch. Quick to prepare in just 40 minutes and perfect for weeknights or casual entertaining, this recipe is a celebration of simple, wholesome ingredients. Serve it warm for a cozy yet elegant meal that’s guaranteed to impress! Perfect for SEO searches on "creamy polenta recipes," "goat cheese dishes," and "roasted tomato ideas."
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Ingredients
- 1 cup Polenta
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup Parmesan cheese, grated
- 2 cups Cherry tomatoes
- 2 tablespoons Olive oil
- 2 units Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 4 ounces Goat cheese, crumbled
- 0.25 teaspoon Ground black pepper
- 0.25 cup Fresh basil leaves, for garnish
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
On a baking sheet, toss the cherry tomatoes with olive oil, minced garlic, thyme leaves, salt, and pepper. Spread them out in a single layer.
Step 3
Roast the tomatoes in the oven for 20-25 minutes, or until they are soft and slightly caramelized.
Step 4
While the tomatoes are roasting, bring the water and salt to a boil in a medium saucepan.
Step 5
Gradually whisk in the polenta, lowering the heat to a simmer. Cook for 20-25 minutes, stirring frequently to avoid clumps.
Step 6
Once the polenta is thickened and creamy, stir in the butter and grated Parmesan cheese. Adjust the seasoning with additional salt, if needed.
Step 7
Spoon the creamy polenta onto serving plates or a large platter.
Step 8
Top the polenta with the roasted cherry tomatoes, ensuring to drizzle any juices from the baking pan over the dish.
Step 9
Sprinkle the crumbled goat cheese over the tomatoes and polenta.
Step 10
Garnish with fresh basil leaves and serve warm.
Nutrition Facts
| Serving size | (1779.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1214.8 |
| Total Fat 99.8g | 0% |
| Saturated Fat 48.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 190.4mg | 0% |
| Sodium 4362.1mg | 0% |
| Total Carbohydrate 37.7g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 8.0g | |
| Protein 47.5g | 0% |
| Vitamin D 0.2IU | 0% |
| Calcium 927.7mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1213.1mg | 0% |
Source of Calories