For polenta:
- 4 ¼ cups Water
- 3 ¼ tbsp Olive oilextra-virgin
- ½ lb Instant polenta
- Kosher Saltto taste
- Black pepperfreshly ground
- 12 oz Cherry tomatoeson the vine
- 4 sprigs Fresh thyme
- 2 oz Goat Cheesefresh, crumbled
Crisp Polenta with Roasted Cherry Tomatoes
This Crisp Polenta with Roasted Cherry Tomatoes tastes incredible and makes for an elegant vegetarian side dish. Fried polenta squares sprinkled with goat cheese and topped with roasted cherry tomatoes. Roasting cherry tomatoes until they burst condenses their flavor and brings forward their sweetness. Fresh goat cheese adds tang and bright flavor, but if you’d rather leave it out, you can. This recipe is vegetarian but can be easily made vegan when swapping the goat cheese for vegan alternatives.
To keep the prep time on this recipe low, use quick-cooking polenta. To make the polenta, bring water and a glug of olive oil to a boil in a large saucepan. Gradually whisk in the polenta and cook according to the package directions. Season with salt and black pepper and transfer to a baking dish. Smooth the top and refrigerate until the polenta stiffens up. Meanwhile, roast the cherry tomatoes until they start to burst. To fry the polenta, use a sharp knife to trim the edges and cut the polenta into 4 squares. Brush both sides of the polenta with oil and season with salt. Fry the polenta, turning once, until golden brown and crisp. Serve warm, sprinkled with cheese, and topped with roasted tomatoes.
To make the Crisp Polenta with Roasted Cherry Tomatoes, you will need the following ingredients:
Steps to make Crisp Polenta with Roasted Cherry Tomatoes
1 | Prepare baking dish | 2 |
Lightly spray an 8x8-inch baking dish with cooking spray. | ||
2 | Make polenta | 5 |
In a large saucepan, bring 4 ¼ cups and 1 tablespoon of olive oil to a boil. Once at a boil, gradually whisk in ½ pound polenta. Cook over low heat, whisking, until thick, about 5 minutes or according to the package directions. Season with salt and black pepper to taste. | ||
3 | Transfer polenta to baking dish and refrigerate | 2h |
Transfer the polenta to the prepared baking dish and smooth the top. Cover with plastic wrap and refrigerate for about 2 hours or until firm. | ||
4 | Preheat oven and prepare baking sheet | 5 |
Preheat the oven to 375 °F and line a rimmed baking sheet with parchment paper. | ||
5 | Prepare tomatoes for roasting | 2 |
Gently toss 12 ounces tomatoes with 1 ¼ tablespoons of olive oil and season with salt and black pepper. Arrange the tomatoes on the prepared baking sheet and scatter 4 thyme sprigs on top. | ||
6 | Roast tomatoes | 20 |
Roast the tomatoes until they start to burst, about 20 minutes. Remove from the oven and discard the thyme. | ||
7 | Slice polenta | 3 |
Meanwhile, remove the polenta from the fridge and turn it out onto a working surface. Use a sharp knife to trim ¼ inch off all sides. Cut the polenta into 4 squares. | ||
8 | Fry polenta | 10 |
Heat a large nonstick skillet. Brush both sides of the polenta with the remaining 2 tablespoons of olive oil and season with salt. Cook the polenta squares on medium-high heat, turning once, until golden and crisp, about 10 minutes. | ||
9 | Serve | |
Transfer the fried polenta squares to plates and sprinkle with crumbled goat cheese. Arrange the roasted tomatoes over. Serve and enjoy! | ||
Recipe Reviews
Delicious Italian dish! Thanks for sharing the recipe!
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