Creamy Polenta


Slice any tomatoes and onions you’d like to roast and preheat your oven to 320. Lay in a single layer on a cookie sheet. Spray or drizzle olive oil over the top of your veggies and add a sprinkle of salt. You’ll roast these about 45 minutes. I’ll admit to you all that I don’t usually love raw tomatoes because they feel really messy. These are my solution. I also toss them into salads.

Bring 3 cups of water and a healthy pinch of salt to a boil. Stir in 1 cup of polenta, stirring until combined and there aren’t any large lumps. Reduce the heat to a simmer and cover. You’ll cook this about 30 minutes, stirring twice.

When the water has been absorbed by the polenta, remove from heat and stir in 1 tablespoon salted butter, 4 ounces of goat cheese (I use the garlic herb goat cheese), 2-3 large handfuls of spinach (because it will cook down to a tablespoon, let’s be honest) and a teaspoon of crushed red pepper flakes. The goat cheese and butter will melt in and that’s how you’ll know you’re done stirring.

Portion into bowls and top with your roasted veggies.

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