Spinach Polenta With Balsamic Tomatoes Food

POLENTA WITH ROASTED TOMATOES

Steps:

• 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.

SPINACH POLENTA WITH BALSAMIC TOMATOES

Steps:

• Preheat the oven to 400 degrees.
• Slice the tomatoes in half. Place the tomatoes, cut side down, in an ovenproof ceramic dish. (Make sure the size of the pan fits the tomatoes. A 9 x 13 works well for large sized tomatoes. If the pan is too big, the pan juices will bake away.)
• In a small bowl combine the oil, balsamic vinegar, sugar and oregano. Pour over the tomatoes.
• Bake for 20 minutes or until the tomatoes are soft.
• Make the polenta while the tomatoes are roasting. Place the water and milk in a saucepan over medium to high heat. Bring to a boil. Slowly whisk in the polenta.
• Reduce the heat to low and cook the polenta stirring constantly for 3-5 minutes or until done.
• Stir in the parmesan, spinach, and butter. Remove from heat. Taste. Add salt and pepper to taste.
• To serve, spoon the polenta onto individual plates. Place tomatoes directly next to (touching) polenta and drizzle pan juices over the top of tomatoes. Finish with extra parmesan sprinkled over the polenta.

SAUTEED POLENTA WITH ROASTED TOMATOES

Steps:

• For the polenta: Bring 6 cups water and the salt to a boil over high heat in a medium (6-quart) heavy-bottom pot. Bring remaining 4 cups water to a simmer over medium heat in a small saucepan.
• Gradually add polenta to the large pot while whisking constantly. Switch to a wooden spoon once mixed in with no lumps. Cook until cornmeal has absorbed all of the water, about 3 minutes. Lower heat until only one or two large bubbles break the surface at a time (over medium-low or low, adjusting heat as necessary).
• Stir 2 ladles of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladles of water every 5 minutes, stirring frequently to prevent polenta from scorching and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
• Stir in butter and season with pepper. Use a damp spoon or ladle to transfer polenta to a parchment-lined small rimmed baking sheet and chill until firm.
• Preheat oven to 325 degrees for the tomatoes.
• Make the tomatoes: In a shallow baking dish, combine garlic, tarragon, sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.
• To finish: Invert chilled polenta onto work surface and remove parchment paper. Trim edges and cut polenta into 4 inch squares. Cut squares in half on the diagonal to form triangles. Heat 2 tablespoons olive oil in a medium saute pan. Sear triangles on each side until light golden, about 2 minutes per side. Serve polenta with roasted tomatoes and fresh ricotta. Drizzle with balsamic vinegar and olive oil, and sprinkle with fleur de sel.