Polenta with Roasted Tomatoes Recipe

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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


  • 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


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!

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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

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