|Roasted Tomatoes with Grilled Polenta|
This summer I just can't get enough of farm fresh tomatoes especially multi-colored cherry tomatoes. I love to create so many different recipes that use these beautiful farm fresh bounty. Sometimes I serve over pasta, or farro. I have to admit making a polenta loaf, slicing, brushing with olive oil then grilling has to be my favorite accompaniment for roasted tomatoes. Polenta can be time consumer to make so I use Bellino Instant Polenta, ready in 3 minutes.
1pkg. Bellino Instant Polenta
4 cups water
4 cups milk, can use 2%
1 cup fresh grated Parmesan cheese
1/4 cup snipped fresh basil
2 cloves minced garlic
2 tablespoon butter
pinch of kosher salt
4 cup assorted cherry tomatoes
1/4 cup olive oil
1 tablespoon capers
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon fresh thyme, snipped
Preheat oven to 450F. Grease a loaf pan. In a large pot bring water and milk to boil. Lower heat then add polenta stirring for three minutes until thoroughly combined. Remove from heat, add Parmesan cheese. Mix until combined. Fold in basil, garlic, butter and salt. Pour into greased loaf pan and refrigerate for 4 hours. You can make the polenta a day ahead.
Place tomatoes in a large baking dish. Drizzle olive oil. Add capers, salt, pepper and fresh thyme. Roast in oven for 25-30 minutes until tomatoes are brown.
Heat Grill. Slice polenta 1/2 inch thick, brush with olive oil. Grill for 2-3 minutes on each side. Place on plate, top with roasted tomatoes.