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Roasted Tomato, Spinach and Goat Cheese Polenta (Gluten free)

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Roasted Tomato Spinach and Goat Cheese Polenta
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Plant-based

Prepared with oven roasted tomatoes, honey balsamic red onions and spinach, this creamy goat cheese polenta is bursting with fresh, juicy flavors.

Ingredients

Scale

For the polenta with goat cheese:

  • 1½ cup (350 ml) water
  • 1½ cups (350 ml) milk
  • 1 cup (120g) corn grits or polenta
  • 2 Tablespoons butter
  • 4 ounces (115g) goat cheese
  • 1 Tablespoon dry white wine (optional)
  • Salt and pepper

For the roasted cherry tomatoes:

  • 3 cups (450g) cherry tomatoes
  • 1–2 Tablespoons olive oil
  • Salt and freshly ground pepper

For the balsamic red onions and spinach:

  • 1 Tablespoon olive oil
  • 1 large red onion, sliced
  • ½ cup (120g) balsamic vinegar
  • ¼ cup (90g) honey
  • 1 Tablespoon Dijon mustard
  • Salt and pepper
  • 2 cups (450g) fresh spinach

Instructions

For the polenta:

  1. In a medium saucepan, bring water and milk to a low boil. Whisk in the polenta and cook 15-20 minutes until thickened, stirring often.
  2. Stir in the butter, goat cheese, and white wine if using, then season with salt and pepper. Set aside and keep warm.

For the roasted cherry tomatoes:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Spread cherry tomatoes evenly onto the baking sheet and bake for about 10-15 minutes, tossing once or twice. The cherry tomatoes are ready when their skin has slightly bursted.

Meanwhile, prepare the balsamic reduction with vegetables:

  1. Heat olive oil in a large frying pan and throw in the red onions until they become translucent. Set aside.
  2. In a small bowl, whisk together thick balsamic vinegar, honey, Dijon mustard, salt and pepper. Transfer to a large frying pan and cook until the balsamic thickens and look syrupy, coating the red onions on all sides.
  3. Add the fresh spinach and cook for about 30 seconds to 1 minute, until cooked but still green in color.
  4. Serve the goat cheese polenta with the roasted cherry tomatoes and the balsamic vegetables. Enjoy!

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https://www.delscookingtwist.com/roasted-tomato-spinach-and-goat-cheese-polenta-gluten-free/