Oven Roasted Tomatoes with Creamy Parmesan Polenta
Oven roasted tomatoes, creamy polenta, and lots of parmesan cheese are the perfect bowl of comfort food!
Servings: 4 servings
Ingredients
Oven Roasted Tomatoes
- 3 cups cherry tomatoes
- 3 cloves garlic, peeled and smashed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh basil optional
Parmesan Polenta
- 2 cups low sodium vegetable broth, or chicken broth
- 1 cup milk of choice
- 1/2 teaspoon kosher salt
- 3/4 cup quick cooking polenta
- 1/2 cup shredded parmesan cheese
- Black pepper to taste
Instructions
Oven Roasted Tomatoes
- Preheat oven to 400° F. Line a baking sheet with foil.
- In a large bowl toss together the tomatoes, garlic, olive oil, salt and pepper until the tomatoes are completely coated. Pour the tomatoes and garlic onto the foil lined baking sheet and spread them out into a single layer.
- Roast the tomatoes in the oven for approximately 20 minutes or until they are soft and have shriveled slightly. Remove and gently toss with the chopped basil.
Parmesan Polenta
- In a medium sized saucepan combine the broth and milk and bring to a boil. Once the liquid is boiling add in the salt and polenta, then lower the heat to a simmer.
- Whisk the polenta constantly for approximately 5 or until it becomes thick and most of the liquid is absorbed. Remove from the heat and whisk in the parmesan cheese and black pepper.
- Divide the polenta into 4 servings and top with the roasted tomatoes and more parmesan cheese.
Nutrition
Serving: 1g | Calories: 242kcal | Carbohydrates: 34g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 529mg | Fiber: 2g | Sugar: 7g