|Image from The Kitchn|
This was one of those meals where you decide you desperately don’t want to make what you have on the menu or in fact anything on the menu for the week, and so you pick something, ANYTHING off your Pinterest boards to make instead. Just so long as it isn’t something on the menu.
This had the double bonus of using up several things that were getting old (hello, three ears of corn I bought for very cheap many weeks ago) and reviving the tomatoes I bought that were. . . not very excellent.
The triple bonus was that it was DELICIOUS. I let Ella lick the spoon because she was getting all sorts of crabby while I was finishing up cooking, and suddenly she was a happy little clam. She kept holding up the spoon to have me refill it up. This was a big winner (there was goat cheese. How could it NOT be a big winner?).
Roasted Tomatoes and Goat Cheese Polenta
(Adapted from Love and Olive Oil)
2 plum tomatoes, chopped into 1 inch pieces (or 1/2 pint of cherry/grape tomatoes, sliced in half, if you are very rich or cherry tomatoes are on sale)
Salt and Pepper
1/2 cup cornmeal
1 cup milk or half-and-half (guess which one I used . . . )
1/2 cup water
1 cup fresh corn kernels, blanched briefly in boiling water
1/4 cup goat cheese
1 tablespoon butter
Preheat oven to 400ºF. Put tomatoes and 1-2 TB olive oil in a pan and stir to coat. Sprinkle with salt and pepper. Cook for 45-55 minutes or until tomatoes are slightly brown around the edges and all wrinkly (yum!)
While those cook, bring milk and water to a gentle boil in a sauce pan. Whisk in cornmeal (if you are awesome and can keep it from forming lumps, congratulations. If not, run it through the blender or food processor, or stick your immersion blender in so it’s all smooth and lovely). Reduce heat to medium low and cook, stirring occasionally, until it starts to thicken, about ten minutes. Add corn kernels and let cook another two or three minutes. Stir in butter and goat cheese, and season with salt and pepper to taste. Top with roasted tomatoes.