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Friday, December 4, 2015

Baked Polenta with Oven-Roasted Tomatoes and Cheese

Friday, December 4, 2015

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

I ended up with a good amount of leftover polenta from this divine dinner. After it sat in the fridge for a few days, inspiration struck and I set about breathing new life into the cold mass of gruel using a few ingredients I had in the freezer and fridge.

Leftover creamy polenta by Eve Fox, the Garden of Eating, copyright 2015

I got out a baking dish, greased it, turned the polenta out into it and patted it down into a single layer.

Then I topped it with a bag of the amazingly tasty garden tomatoes I had roasted with garlic and herbs at the end of the summer.

Oven roasted tomatoes from the garden this summer by Eve Fox, the Garden of Eating, copyright 2015

I put the little bit of kale, mushrooms and bacon that was leftover on top of that, crumbled some goat cheese over it and topped it with grated Parmesan.

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

Into the oven to bake. Out it came all bubbling and browned and savory and delicious.

It was just as good as the original meal had been but with about one quarter as much effort. There is nothing quite as satisfying as turning leftovers into something people will fight over...

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

As with almost everything I post, you should feel free to play with this recipe. Add sauteed onions, spinach, sausage, grilled eggplant, pesto, mushrooms, bacon -- whatever appeals to you. For example, I used goat cheese because that is what I had on hand (and what needed using up) but you could substitute lots of other cheeses -- mozarella, monterey jack, cheddar, bleu cheese, etc., -- with good results, or you can skip the cheese altogether if you prefer.

Also, you very well may not have a freezer full of homegrown tomatoes at your disposal (though I hope you do, for your sake.) But if you have a little time, you can make sauce - this simple tomato sauce with onions and butter from Marcella Hazan is a sure-fire winner. Or, if you happen to work and/or have kids or some other impediment that stops you from devoting your life to cooking, you can always use a jar of whatever tomato sauce you like or buy a jar of sundried tomatoes and use those -- 'twill be delish!

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --
Baked Polenta with Oven-Roasted Tomatoes and Cheese
Serves 4-6

Ingredients

* 3 cups of cooked polenta (follow the directions on the package) - if you're in a hurry, you can also buy pre-cooked polenta in "log" form and cut it into slices to lay in the bottom of the pan
* 2 cups of oven roasted tomatoes, sun dried tomatoes or one to one and a half cups of the sauce of your choice (you can use more sauce if you like but keep in mind that too much moisture will keep the polenta from firming up)
* 1 cup of sauteed greens (spinach, kale or chard), liquid removed
* Half a cup of grated Parmesan cheese
* Butter for greasing the baking dish

Directions

1. Preheat the oven to 375 degrees and grease your baking dish. Spoon the polenta into the bottom of the dish and smooth or pat it down to a uniform height, filling the bottom of the dish completely.

2. Spread the tomatoes or tomato sauce over the polenta, then layer on the greens and the cheese and top with the grated Parmesan. Sprinkle with salt and pepper and bake for 20-25 minutes or until bubbling and lightly browned on top. Let cool for a few minutes before serving so you don't burn anyone's tongue!

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

4 comments:


  1. Eve I adore your blog! Even though I cannot always make some of your recipes because I am vegan, I have learned so much. Who knew about those barberry plants. After I read this I went out to my yard and there it was. Every year I would I pick so much of them in the fall and bring them into my house. I used your suggestion for planting scallions in my garden and had a great crop. You even got me to make eggplant which I have always considered to be a vile vegetable from another planet. It was pretty good for eggplant. Besides this I have cooked or adapted many recipes.

    Thank you for sharing so much

    ReplyDelete
  2. Hi Pam,
    thank you so much for your sweet words - means a lot!
    And hurray for scallions and for trying eggplant (which I hated as a kid but now love).

    All the best,
    Eve

    ReplyDelete

Friday, December 4, 2015

Baked Polenta with Oven-Roasted Tomatoes and Cheese

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

I ended up with a good amount of leftover polenta from this divine dinner. After it sat in the fridge for a few days, inspiration struck and I set about breathing new life into the cold mass of gruel using a few ingredients I had in the freezer and fridge.

Leftover creamy polenta by Eve Fox, the Garden of Eating, copyright 2015

I got out a baking dish, greased it, turned the polenta out into it and patted it down into a single layer.

Then I topped it with a bag of the amazingly tasty garden tomatoes I had roasted with garlic and herbs at the end of the summer.

Oven roasted tomatoes from the garden this summer by Eve Fox, the Garden of Eating, copyright 2015

I put the little bit of kale, mushrooms and bacon that was leftover on top of that, crumbled some goat cheese over it and topped it with grated Parmesan.

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

Into the oven to bake. Out it came all bubbling and browned and savory and delicious.

It was just as good as the original meal had been but with about one quarter as much effort. There is nothing quite as satisfying as turning leftovers into something people will fight over...

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

As with almost everything I post, you should feel free to play with this recipe. Add sauteed onions, spinach, sausage, grilled eggplant, pesto, mushrooms, bacon -- whatever appeals to you. For example, I used goat cheese because that is what I had on hand (and what needed using up) but you could substitute lots of other cheeses -- mozarella, monterey jack, cheddar, bleu cheese, etc., -- with good results, or you can skip the cheese altogether if you prefer.

Also, you very well may not have a freezer full of homegrown tomatoes at your disposal (though I hope you do, for your sake.) But if you have a little time, you can make sauce - this simple tomato sauce with onions and butter from Marcella Hazan is a sure-fire winner. Or, if you happen to work and/or have kids or some other impediment that stops you from devoting your life to cooking, you can always use a jar of whatever tomato sauce you like or buy a jar of sundried tomatoes and use those -- 'twill be delish!

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --
Baked Polenta with Oven-Roasted Tomatoes and Cheese
Serves 4-6

Ingredients

* 3 cups of cooked polenta (follow the directions on the package) - if you're in a hurry, you can also buy pre-cooked polenta in "log" form and cut it into slices to lay in the bottom of the pan
* 2 cups of oven roasted tomatoes, sun dried tomatoes or one to one and a half cups of the sauce of your choice (you can use more sauce if you like but keep in mind that too much moisture will keep the polenta from firming up)
* 1 cup of sauteed greens (spinach, kale or chard), liquid removed
* Half a cup of grated Parmesan cheese
* Butter for greasing the baking dish

Directions

1. Preheat the oven to 375 degrees and grease your baking dish. Spoon the polenta into the bottom of the dish and smooth or pat it down to a uniform height, filling the bottom of the dish completely.

2. Spread the tomatoes or tomato sauce over the polenta, then layer on the greens and the cheese and top with the grated Parmesan. Sprinkle with salt and pepper and bake for 20-25 minutes or until bubbling and lightly browned on top. Let cool for a few minutes before serving so you don't burn anyone's tongue!

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

4 comments:


  1. Eve I adore your blog! Even though I cannot always make some of your recipes because I am vegan, I have learned so much. Who knew about those barberry plants. After I read this I went out to my yard and there it was. Every year I would I pick so much of them in the fall and bring them into my house. I used your suggestion for planting scallions in my garden and had a great crop. You even got me to make eggplant which I have always considered to be a vile vegetable from another planet. It was pretty good for eggplant. Besides this I have cooked or adapted many recipes.

    Thank you for sharing so much

    ReplyDelete
  2. Hi Pam,
    thank you so much for your sweet words - means a lot!
    And hurray for scallions and for trying eggplant (which I hated as a kid but now love).

    All the best,
    Eve

    ReplyDelete