We woke up this morning and had to double-check our calendar. It may be June 1, but it sure doesn’t feel like it. Unseasonably cool temps mean a big bowl of comfort food is in order. This cheesy baked Polenta with Roasted Tomatoes dish will sate even the hungriest appetite, sans meat. The recipe calls for you to slow roast the tomatoes, but you can up the temp to around 425 degrees and roast them until soft for faster results. Meanwhile, simmer polenta until creamy and mix with olive oil, thyme, smoked mozzarella and roasted garlic. Top with the bright tomatoes and bake to creamy, comforting perfection. Get the recipe here.
This article appears in June 2015.