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Roasted Tomatoes with Cornmeal Polenta

Polenta with tomatoes
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Cornmeal polenta is Italian peasant food that tastes surprisingly savory, comforting and homey, while still maintaining an air of elegance.

Ingredients

Scale

For the roasted tomatoes

  • 2 28-ounce cans fire roasted whole tomatoes
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 4 sprigs rosemary

For the cornmeal polenta (or vegan polenta)

  • 1 1/2 cups cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon butter
  • 3/4 cup milk
  • 4 eggs, for serving

Instructions

  1. Preheat oven to 400°F.
  2. Slice the garlic. Thoroughly drain the tomatoes, and slice them in half. In a bowl, toss the garlic and tomatoes with the olive oil, kosher salt, and fresh ground black pepper. Roughly tear the sprigs of rosemary into a few large pieces and mix them into the tomatoes.
  3. Pour the tomatoes into a baking dish and roast for 45 minutes, stirring once or twice.
  4. Meanwhile, make the cornmeal polenta: Bring 6 cups water to boil in a medium saucepan. When the water boils, whisk in the  cornmeal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes). Add the kosher salt.
  5. Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 20 minutes until the cornmeal loses its raw flavor (taste every so often to check). Then turn off the heat and stir in the butter, milk, a few pinches kosher salt and fresh ground black pepper. (Cover to keep it warm before serving. If the polenta becomes too thick, stir in a bit more milk or water to loosen it up.)
  6. While the polenta cooks, fry the eggs in a skillet.
  7. Remove the rosemary pieces from the tomatoes prior to serving. To serve, place polenta in a bowl, then top with roasted tomatoes and a fried egg.

Find it online: https://www.acouplecooks.com/rosemary-roasted-tomatoes-polenta/