Spinach Polenta With Balsamic Tomatoes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 vine ripe medium-large tomatoes
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 3 tablespoons sugar
• 3 tablespoons fresh oregano leaves
• 2 cups hot water
• 2 cups milk (2% fat or higher)
• 1 cup polenta
• 1/2 cup grated parmesan cheese
• 12 ounces fresh baby spinach
• 2 ounces butter
• salt and pepper

Recipe

• 1 preheat the oven to 400 degrees.
• 2 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.)
• 3 in a small bowl combine the oil, balsamic vinegar, sugar and oregano. pour over the tomatoes.
• 4 bake for 20 minutes or until the tomatoes are soft.
• 5 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.
• 6 reduce the heat to low and cook the polenta stirring constantly for 3-5 minutes or until done.
• 7 stir in the parmesan, spinach, and butter. remove from heat. taste. add salt and pepper to taste.
• 8 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.