Polenta with Roasted Tomatoes

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 28 -ounce can San Marzano plum tomatoes, drained
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • 1 cup instant polenta
  • Freshly ground pepper
  • 2 bunches Swiss chard (about 2 pounds)
  • 4 tablespoons unsalted butter
  • 1 7 .5-ounce package farmer cheese, crumbled
Directions
  • Position a rack in the upper third of the oven and preheat to 450. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside.

  • Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste. Remove from the heat, cover and keep warm.

  • Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard.

  • Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.

  • Per serving: Calories 456; Fat 23 g (Saturated 11 g); Cholesterol 51 mg; Sodium 1,056 mg; Carbohydrate 47 g; Fiber 9 g; Protein 18 g

  • Photograph by Antonis Achilleos


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Cooking from the Pantry