Recipe
POLENTA WITH ROASTED TOMATOES AND SHALLOTS
Serves: 4
Preparation time: 30 minutes If they like it, it serves 4 otherwise
Cooking time: 30 minutes
Totaltime: 1 hour 0 minutes
Ingredients
- 6 shallots , halved lengthwise
- 2 tablespoons extra-virgin olive oil , divided
- 1/4 teaspoon each salt and pepper , divided
- 3 cups cherry tomatoes
- 3 cloves garlic , thinly sliced
- 2 tablespoons chopped chives
- Cheesy Polenta:
- 2/3 cups cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup finely grated Parmesan cheese (approx)
- 1/2 cup crumbled goat cheese or feta cheese
Preparation
-
Preheat oven to 400°F.
On baking sheet, toss together shallots and half each of the oil, salt and pepper; roast for 8 minutes. Meanwhile, in bowl, toss together tomatoes, garlic and remaining oil, salt and pepper. Remove pan from oven; add tomato mixture. Return to oven; roast until vegetables are softened, about 15 minutes. Let cool slightly.
Cheesy Polenta: Meanwhile, in saucepan, bring 3 1/2 cups water to boil; whisk in cornmeal, salt and pepper. Reduce heat to medium-low; cook, stirring frequently, until thick enough to mound on spoon, about 10 minutes. Stir in Parmesan and goat cheese.
Spoon Cheesy Polenta into shallow bowls; top with tomato mixture. Top with more Parmesan, if desired, and chives.
Recipe adapted from Canadian Living Magazine section: ON THE TABLE IN 30 MINUTES
main ingredients:
type of dish:
cuisine:
Mediterranean
specific recipes:
quick-and-easy
season and occasion: Winter
dietary considerations:
Array
Type of meal:
lunch
-
Tomatoes provencale
-
Roasted onion and garlic soup
-
Macaroni and cheese with tomatoes
-
Roasted cod with parma ham and fresh sage
In the kitchen. Happening Now
The latest
