Roasted Tomatoes and Goat Cheese Polenta

Having something fresh and delicious on the table for dinner is the best! This vegetarian roasted tomatoes and goat cheese polenta is amazing!

Course Main Dish

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Author Janssen Bradshaw

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)
Olive Oil
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.
Serve immediately.