Forget everything you think you know about polenta. This isn't your grandma's bland, creamy side dish. We're taking this humble cornmeal to exciting new heights with a recipe that's both surprisingly simple and incredibly flavorful: Grilled Polenta with Roasted Tomatoes. Imagine perfectly charred polenta slices, kissed with smoky char, topped with juicy, sun-ripened roasted tomatoes bursting with sweetness, and creamy goat cheese adding a tangy counterpoint. The textures alone – the crisp exterior of the polenta yielding to a soft, creamy interior, contrasting with the burst of juicy tomatoes – make this dish a culinary adventure.
This recipe elevates polenta from a humble side to a star player, showcasing its versatility and delicious potential. The combination of sweet roasted tomatoes, creamy goat cheese, and the smoky char from the grill creates a symphony of flavors and textures that will leave you wanting more. Ready to transform your polenta game? Let's dive into the step-by-step instructions to create this unforgettable dish.
Tools Needed
- Baking tray
- Grill
- Fish slice
- Scissors
- Blender (optional)
Ingredients
- Polenta
- Water
- Olive oil
- Salt
- Pepper
- Butter
- Parmesan cheese
- Vine tomatoes
- Garlic
- Sugar
- Balsamic vinegar
- Goat cheese/creme fraiche
- Basil
Step-by-Step Instructions
Step 1. Prepare and Cook the Polenta
- Season the water for polenta with a touch of olive oil to prevent stickiness. Cook polenta according to package directions (instant polenta takes under 10 minutes). Stir frequently as it thickens.
- Once cooked, stir in salt, pepper, butter, and Parmesan cheese for a creamy texture. A blender can help achieve a smoother consistency.
- Pour the polenta onto an oiled baking tray, let it cool and set in the refrigerator.
Step 2. Roast the Tomatoes
- Place tomatoes on an oiled tray, drizzle with olive oil, season with salt and pepper, add squeezed garlic, a pinch of sugar, and balsamic vinegar.
- Roast tomatoes in the oven for about 10 minutes until softened.
Step 3. Grill the Polenta
- Once set, cut the polenta into desired shapes and griddle them in olive oil until nicely marked and charred.
Step 4. Assemble and Garnish
- Arrange the grilled polenta on a plate. Top with roasted tomatoes, drizzle with remaining roasting juices and a dollop of goat cheese (or creme fraiche).
- Finish with a drizzle of balsamic vinegar and fresh basil.
Read more: Classic Beef Spiedini: Italian-Style Kebabs Recipe
Tips
- Using coarse polenta will increase cooking time.
- Instant polenta is a convenient option for busy schedules.
- The richness and creaminess of the polenta can be adjusted to your preference.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 50-60g
- Protein: 10-15g
FAQs
1. Can I use different types of cheese instead of goat cheese?
Absolutely! Feta, ricotta, or even a sharp cheddar would work well. Choose a cheese that complements the sweetness of the roasted tomatoes.
2. What if I don't have a grill? Can I still make this recipe?
Yes! You can pan-fry the polenta slices in a little olive oil until golden brown and crispy. Just be sure to get a good sear on each side.
This Grilled Polenta with Roasted Tomatoes and Goat Cheese recipe is a testament to the fact that simple ingredients can create extraordinary flavor. The smoky char of the polenta, the sweetness of the tomatoes, and the tang of the goat cheese combine for a truly unforgettable culinary experience. Enjoy this surprisingly easy yet incredibly satisfying dish!