Roasted Onion & Garlic Polenta with Spicy Roasted Cherry Toms

Roasted Onion & Garlic Polenta with Roasted Cherry Tomatoes
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Prep Time: 10 Min
Cook Time: 20 Min

Serves 2  

 

1. POLENTA - Add the milk and stock to a small sauce pot set to medium high and bring to a boil. Once boiled, stir in the polenta & salt and reduce the heat to medium low. Stir frequently until the bubbling slows down almost entirely. Cook 20 minutes stirring often.

 

1. In the meantime, preheat the oven to 375 F

 

1. Add the tomatoes on the vine, onion, and garlic to a baking sheet. Drizzle generously with EVOO and hit them with a good helping of salt and pep. Sprinkle half of the pepper flakes on the tomatoes and the other half on the onion and garlic.

 

1. Bake 20 minutes, flipping uns and garlic halfway. Remove the tray from the oven and chop up the roasted garlic and onion.

 

                  Grocery List

• Grana Padano Cheese
• Fresh Basil​
  

POLENTA

• 1 ½ C Low Sodium Vegetable Stock
• ½ C 2% Milk
• ½ C Corn Meal
• 1 Tbsp. Unsalted Butter
• ¼ C Grana Padano Cheese, grated
• ¾ Tsp. Sea Salt
• Cracked Pepper

ROASTED VEG

• 2 Vines of Grape Tomatoes
• 1 Yellow Onion, chopped
• 4 cloves Garlic, crushed
• EVOO
• ¾ Tsp. Red Pepper Flakes
• Salt & Pep

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1. FINISH POLENTA – Once the polenta is finished, remove it from the heat. Stir in the butter, grana Padano cheese, and chopped up uns and garlic.

 

1. To serve, place half the polenta into the bottom of a shallow bowl. Place one of the vines of tomatoes overtop. Drizzle sheet pan juices over polenta and tomatoes. Garnish with a fresh grate of grana Padano cheese and a sprinkling of fresh basil leaves.