Cozy up to this comforting and creamy polenta bowl on those cold, winter nights.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Cheesy Polenta:
Method
Preheat oven to 400°F.
On baking sheet, toss together shallots and half each of the oil, salt and pepper; roast for 8 minutes. Meanwhile, in bowl, toss together tomatoes, garlic and remaining oil, salt and pepper. Remove pan from oven; add tomato mixture. Return to oven; roast until vegetables are softened, about 15 minutes. Let cool slightly.
Cheesy Polenta: Meanwhile, in saucepan, bring 3 1/2 cups water to boil; whisk in cornmeal, salt and pepper. Reduce heat to medium-low; cook, stirring frequently, until thick enough to mound on spoon, about 10 minutes. Stir in Parmesan and goat cheese.
Spoon Cheesy Polenta into shallow bowls; top with tomato mixture. Top with more Parmesan, if desired, and chives.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 923 mg
- Sugars 7 g
- Protein 19 g
- Calories 401
- Total fat 19 g
- Potassium 737 mg
- Cholesterol 31 mg
- Saturated fat 8 g
- Total carbohydrate 41 g
%RDI
- Iron 21
- Folate 25
- Calcium 35
- Vitamin A 18
- Vitamin C 47
