This is the simplest of dishes, sincerely. It’s also pure comfort and regularly requested in my home. And do you know what makes this dish so good? It’s the love that goes into it – and lots of cheese. My family stands around the kitchen table and attacks this dish with forks. It’s not pretty. But it’s one of my favorite things to make.
Polenta is incredibly versatile. Make it with broth instead of water or add some milk to make it creamier. Throw in sauteed mushrooms, onions, squash, leftover chicken or beef. It is a lovely foundation upon which to build a meal.
Polenta with Roasted Tomatoes 4 to 6 Servings
2 pints red or yellow cherry tomatoes, grape tomatoes or small roma tomatoes
5 to 6 cloves unpeeled garlic
6 to 8 sprigs fresh thyme, divided
A few pinches kosher salt and freshly ground black pepper
3 to 4 Tbsp. olive oil
1 cup coarse ground cornmeal (polenta)
2 cups grated smoked mozzarella cheese*, divided
• Preheat the oven to 225 degrees. Slice the tomatoes in half and toss in a bowl with the garlic, 3 to 5 sprigs of thyme, a few pinches of salt and pepper and 2 to 3 tablespoons olive oil. Bake 2½ hours, then let cool.
• When the garlic is cool, remove the peel and mash the roasted cloves, some olive oil and salt into a paste. Set aside.
• Increase the oven temperature to 400 degrees. Spray a baking dish with nonstick cooking spray and set aside. Bring 4 cups water to boil in a medium-large pot, and slowly whisk in the polenta. Reduce heat to low and simmer, stirring every couple minutes. Continue 20 to 30 minutes, stirring regularly until the polenta is creamy.
• Remove the leaves from the remaining thyme and chop. Add the chopped thyme, 1 tablespoon olive oil, the cheese and roasted garlic to the polenta.
• Pour the polenta into the baking dish. Top with the tomatoes and remaining cheese. Bake 20 minutes, until the cheese is melted and beginning to brown. Remove, let cool 10 minutes and serve – or get out of the way!
*Parmesan, fontina, pepper jack and cheddar would all work well.
This article appears in December 2013.