Polenta with Roasted Cherry Tomatoes and chevre |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Ingredients:
18 ounce(s) premade, slicable, polenta |
12 ounce(s) cherry tomatoes |
3 tablespoon(s) fruity olive oil |
4 ounce(s) fresh goat cheese, crumbled |
small handful of fresh basil |
Directions:
1. Preheat oven to 375. Toss tomatoes with 1 tablespoon of the fruity olive oil and salt and pepper to taste. Arrange the tomatoes in a single layer on a baking sheet. Roast in oven for 20 minutes, or until they begin to burst. Cut the polenta into 1/2 thick slices and brush both sides with the remaining fruity olive oil and sprinkle lightly with salt. heat a large nonstick skillet over medium heat. Place as many polenta slices in the pan as will fit comfortably and cook until crisp. turning to cook other side. Repeat until all polenta slices are cooked and crisp. Top with crumbled goat cheese and roasted tomatoes and shredded basil. Makes 3 main course servings
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