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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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
Roast the tomatoes in the oven for 20-25 minutes, or until they are soft and slightly caramelized.
While the tomatoes are roasting, bring the water and salt to a boil in a medium saucepan.
Gradually whisk in the polenta, lowering the heat to a simmer. Cook for 20-25 minutes, stirring frequently to avoid clumps.
Once the polenta is thickened and creamy, stir in the butter and grated Parmesan cheese. Adjust the seasoning with additional salt, if needed.
Spoon the creamy polenta onto serving plates or a large platter.
Top the polenta with the roasted cherry tomatoes, ensuring to drizzle any juices from the baking pan over the dish.
Sprinkle the crumbled goat cheese over the tomatoes and polenta.
Garnish with fresh basil leaves and serve warm.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 8.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 928 mg | 71% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
