Roasted Tomatoes with Polenta & Spinach

serves 4

  • 6 oz. fresh spinach leaves
  • 2-3 tablespoons Extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 18 oz. package store bought polenta(cut into 1/4 inch rounds)
  • 1 pint cherry tomatoes
  • pinch red pepper flakes
  • 1/3 cup basil, roughly chopped
  • 1/4 cup freshly grated Parmigiano Reggiano
  • salt & pepper

Heat 1 tablespoon of olive oil in 8 inch skillet over medium-high heat. Sauté a sliced clove of garlic until slightly golden. Add a few handfuls of fresh spinach with a pinch of red pepper flakes and cook until wilted. Continue adding spinach until all is wilted & cooked down. Season with salt & pepper and transfer to a bowl.

Preheat oven to 400F. On a large baking sheet, toss tomatoes with a glug of olive oil, garlic, red pepper flakes & sprinkle fresh salt & pepper on top. Roast for 15-20 minutes, or until tomatoes are bursting open and release their juices.  When done, stir in freshly torn basil and set aside.

While tomatoes are roasting, clean out skillet, add about 1 1/2 tablespoons olive oil to the pan and fry polenta for 8-10 minutes per side over medium-high heat. Put 4-5 polenta rounds into each bowl. Top polenta with a few spoons full of the tomatoes. Sprinkle with freshly grated PARMESAN, drizzle with olive oil and season with salt & pepper. Serve immediately.