Polenta Bowls
With a base of goat cheese polenta and topped with roasted tomatoes, wilted spinach and balsamic, these polenta bowls are comfort food at its best!
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Servings:
Ingredients
Greens:
- 1 bag baby spinach
- pinch salt for water
- 1 Tablespoon olive oil
- 2 cloves garlic thinly sliced
- 1 hot pepper sliced in half
- ⅛ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Roasted Tomatoes
- 1 pint cherry tomatoes
- 1 Tablespoon olive oil
- ⅛ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Goat Cheese Polenta
- ¾ cup polenta yellow corn grits
- 1 ½ cups milk
- 1 ½ cups water
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 ounces goat cheese
Toppings:
- ¼ cup toasted pine nuts
- 4 teaspoons balsamic vinegar
- 4 Tablespoons microgreens
- 1 teaspoon olive oil
Instructions
- Preheat oven to 400℉ and prepare greens: Fill large pot ¾ full of water. Add pinch of salt and place over high heat until boiling.
- Add spinach leaves to water and boil 3 min. While leaves are boiling, heat olive oil in sauté pan over medium. When greens are 1 min from being done boiling, add garlic and pepper to sauté pan.
- Carefully transfer greens to sauté pan using a slotted spoon or sieve. Add salt, pepper, and garlic powder, and toss with tongs to coat. Cook 2-3 minutes. Turn off heat and set side to reheat just before serving.
- Prepare roasted tomatoes: Place tomatoes on baking tray and drizzle olive oil over top. Sprinkle with salt, pepper, and garlic powder. Toss to coat evenly. Bake 15-20 min until skins are wrinkled and tomatoes begin to brown.
- While tomatoes are roasting, prepare polenta: Add all polenta ingredients except goat cheese to large microwave safe glass bowl. Whisk to blend and microwave 4 min. Whisk to prevent lumps. Microwave additional 2 min. Whisk in goat cheese and cook 1-2 more min.
- To serve: For each bowl, place ¼ grits in bottom of a pasta bowl. Top with ¼ tomatoes followed by ¼ greens. Drizzle 1 teaspoon balsamic vinegar and ¼ teaspoon olive oil. Sprinkle with 1 Tablespoon pine nuts and 1 Tablespoon microgreens.
Notes
- This dish is extremely versatile: can be topped with chicken, steak, tofu, fish, or an egg for added protein and a heartier meal.
- Can vary greens. Others I like are kale, collards, or broccoli greens cooked in the same way.
Nutrition
Serving: 1bowl | Calories: 372kcal | Carbohydrates: 40.8g | Protein: 13.1g | Fat: 18g | Saturated Fat: 4.7g | Cholesterol: 14mg | Sodium: 488mg | Potassium: 548mg | Fiber: 5g | Sugar: 7.3g | Calcium: 228mg | Iron: 6mg
Calories: 372kcal