Polenta With Roasted Tomatoes
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil4 tbsps
Unsalted ButterDirections:
1
Position a rack in the upper third of the oven and preheat to 450
2
Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet
3
Roast in the oven until the tomatoes are charred around the edges, about 25 minutes
4
Reduce the oven temperature to 300 but keep the tomatoes inside
5
Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat
6
Slowly whisk in the polenta until smooth and creamy
7
Add 1 teaspoon salt, and pepper to taste
8
Remove from the heat, cover and keep warm
9
Bring a pot of salted water to a boil
10
Slice the chard leaves into wide strips and the stems into 1-inch pieces
11
Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes
12
Drain the chard
13
Remove the skillet from the oven and place over medium-high heat
14
Push the tomatoes to one side, add the butter and swirl until the butter is golden brown
15
Add the chard and toss to coat
16
Divide the polenta among 4 bowls
17
Top with the tomatoes and chard
18
Season the cheese with salt and sprinkle over the top
19
Photograph by Antonis Achilleos