GWYNETH PALTROW'S RECIPE FOR SOFT POLENTA WITH ROASTED TOMATOES
Creamy polenta and sweet blistered cherry tomatoes make an irresistible combination; add some good-quality burrata to the mix and you’d be a fool to say no. This goes incredibly well with simply grilled meat and a green salad, but it is substantial and satisfying enough to be dinner on its own. The sugar in the cherry tomatoes makes them super sweet and caramelized when roasted—great for flavor, less great for cleanup, so line the baking sheet with parchment paper or aluminum foil to cut down on scrub time.
Excerpted with permission from It's All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook.
Step 1
INGREDIENTS
FOR THE TOMATOES 4 pints cherry tomatoes 1 tablespoon olive oil Salt and freshly ground black pepper 1 large garlic clove, very finely grated or minced 6 large fresh basil leaves, thinly sliced
FOR THE POLENTA 1 teaspoon salt 1 cup instant polenta 1/3 cup grated Parmesan cheese 2 tablespoons unsalted butter
8 ounces burrata or mozzarella cheese, for serving
Step 2
To make the tomatoes, preheat the oven to 450ºF. Arrange the cherry tomatoes in an even layer on a large baking sheet. Toss with the olive oil and a couple of generous pinches of salt and pepper. Roast for 10 minutes, or until burnished and starting to pop. Remove from the oven and toss with the garlic and basil.
Step 3
Meanwhile, make the polenta. In a medium saucepan, bring 3 cups water plus the salt to a boil. Add the polenta and cook according to the package instructions. Add the Parmesan and butter and transfer to a serving platter or bowl. Top with the roasted tomatoes and torn burrata cheese.
Step 4
Excerpted with permission from It's All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook.
