Polenta with Roasted Tomatoes
This is summer comfort food at its most delicious. With the abundance of corn and tomatoes, polenta with roasted tomatoes is a quick and easy recipe for hot summer nights.
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Servings: 4 people
Ingredients
Roasted tomatoes
- 1 pound small tomatoes halved
- 1 red bell pepper cut in strips
- 2 tablespoons olive oil
- 1 clove garlic (NOTE 1) minced
- salt & pepper
Polenta
- 1 corn on the cob
- 1 cup milk
- 1 cup water
- 1/2 cup cornmeal coarse
- 2 ounces Parmigiano Reggiano cheese grated
- 1 tablespoon butter
- salt & pepper
Garnish
- parsley finely chopped
Instructions
Roasted tomatoes
- Preheat the oven to 450 degrees F.
- Wash the tomatoes and cut them in half or quarters, depending on the size.
- Wash the bell pepper, remove the core and cut them in strips. All sizes will do, but think about how you want your dish to look; whether you prefer long strips or shorter ones.
- Place tomatoes and peppers on a baking dish, add salt, pepper, garlic and olive oil and mix until tomatoes and pepper strips are well coated.
- Bake in oven for about 20 minutes.
Corn on the cob
- While the tomatoes are baking, bring water and salt to a boil in a pan big enough to 'house' a corn on the cob.
- Clean the corn and cook it in the boiling water for about 10 minutes.
- When the corn in slightly cooled, cut the kernels off the corn
Polenta
- In a saucepan, bring water and milk and salt to a simmer. Add cornmeal and turn down the head to low.
- Whisk frequently until the cornmeal thickens. Cook as directed on the packaging. (cooking time may depend on the type of cornmeal you use). (NOTE 2)
- Add the cheese and butter. Stir until well-mixed and melted.
- Season to taste with salt and pepper.
Serve dish.
- Mix almost all corn kernels with the polenta.
- Divide polenta over 2 plates and spread a little bit. Sprinkle with some kernels.
- Transfer tomato-bell pepper mix over the polenta and garnish with chopped parsley.
Notes
- Instead of fresh garlic, you can use garlic paste. 1 tablespoon of garlic paste equals 1 clove.
- When you cook the polenta and the end-result is too thick, add a little bit of milk or water to create a thickness to your liking.
Nutrition
Calories: 304kcal | Carbohydrates: 29g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Sodium: 291mg | Fiber: 4g | Sugar: 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
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