Polenta with Roasted Tomatoes Recipe

Sign in to save article

This creamy and savory dish combines unique textures to make a warm and comforting meal that is perfect for a cool, crisp morning. If you are the type of person who prefers to skip breakfast and go straight to lunch, this is the recipe for you.

4 Servings Prep Time: 5 minutes, Cook Time: 35 minutes

Ingredients

  • 1 28 oz can of peeled tomatoes, drained
  • 1 cup instant polenta
  • 1 tbsp extra-virgin olive oil
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. pepper
  • 3 tbsp. ghee

Instructions

As the oven preheats to 450 degrees, toss your drained tomatoes in a cast iron skillet with olive oil and some salt and pepper. Roast the tomatoes in the oven for around 22 minutes. Once they are slightly charred, reduce the oven temperature to 300 degrees. While the tomatoes cook, bring about five cups of water to a boil and slowly add in your instant polenta until the mixture is creamy and smooth. Toss in the remaining salt, pepper, and garlic powder while whisking. Then, add in your ghee before plating in a bowl and topping with the roasted tomatoes. Sprinkle it with some extra salt if needed and enjoy!

View Recipe Card
Sign in to save article
Share

Written By

Allie Lebos

Allie Lebos is a freelance writer living in Santa Monica, CA where she writes about local restaurants, lifestyle and travel. See Full Bio

CircleAround is owned by One GS Media, a subsidiary of Girl Scouts of the USA, and we make financial distributions to benefit the next generation of Girl Scouts. We strive to make the world a better place by supporting each other today and emboldening the women leaders of tomorrow.

Love this article?

Sign up for the newsletter to get the best of CircleAround delivered right to your inbox.

Welcome
to our circle.

We're women, just like you, sharing our struggles and our triumphs to make connections and build a community.

We also make financial distributions to benefit the next generation of Girl Scouts.

About Us