At my last farmers market haul, I picked up the sweetest and juiciest heirloom cherry tomatoes. I can eat tomatoes any which way and be a happy camper but there is something extra cozy about roasting them this time of year. Fall foods are warm and comforting, and all of that coziness happens when you throw these little heirloom cherry tomatoes into the oven with a glug of olive oil and a pinch of salt and pepper. Cooked until the juices ooze out from the center and the skins get a little blistered and the entire flavor of the tomatoes shifts to a sweet, almost caramelized flavor. Served over a seriously flavorful creamy basil polenta, you have yourself a quick 30 minute weeknight dinner that will leave you feeling cozy on the inside.
Roasted Tomatoes over Creamy Basil Polenta:
For the Polenta:
Prep it:
– 2 cups chicken stock
– 2 cups water
– 1 cup polenta
– 1/4 cup plain yogurt
– 2 tablespoons butter
– 1 tablespoon basil, chopped
– 1/2 teaspoon salt and a pinch of pepper
Make it:
– In a sauce pan combine chicken stock and water. Bring to a boil. Whisk in polenta making sure there are no clumps, stir in salt and pepper. Once polenta begins to thicken, cover and turn to low. Let cook for 20 minutes, stirring occasionally.
– Once cooked to desired consistency, remove from heat and stir in yogurt, butter and basil. Add more salt if needed.
For the Tomatoes:
Prep it:
– 1 pint tomatoes
– 2 tablespoons extra virgin olive oil
– salt and pepper
– fresh basil
Make it:
– Heat oven to 375 degrees. On a sheet pan, spread out tomatoes and mix will EVOO, salt and pepper.
– Roast for 30 minutes.
Serve over polenta and garnish with fresh basil. Make sure spoon the extra juice from the tomatoes over the dish.
ENJOY!
