Polenta with Roasted Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 456
- Total Fat
- 23 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 51 milligrams
- Sodium
- 1,056 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 9 grams
- Protein
- 18 grams
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
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.