WOW…it’s been such a long time since I last posted something and I must apologize for that as I have had so much going on in my life. My house is on the market which mean most of my stuff is packed away and it just seems difficult to make food with limited supplies…well, what I’m really trying to say, is that it’s hard to cook when your kitchen has to look spotless or a realtor wants to show the house, so I put blogging aside.
Anyway, I had subscribed to the magazine “Southern Living” and when I received the May issue, I pulled out a few pages of recipes that I really wanted to try, one of the recipes was for “Cheese Grits with Roasted Tomatoes”. I also figured now that things have slowed down a bit with showings, it’s the perfect time for me to make this recipe for Polenta they called it “Cheese Grits” with Roasted Tomatoes (seems like it’s an Italian Southerner ha? lol) that I had seen. The recipe for cheese grits is by Matt Moore. This recipe intrigued me because I grew up eating polenta, being the Italian and it was a very common food for me to eat growing up and I just love polenta. So when Matt Moore married the flavors of roasted tomatoes with polenta, it sounded yummy, again kind of like an Italian Southerner? lol
I have recently spent some time down in the south and I have to say that I love it out there and I think I would fit in just fine there. For this dish though, I’m not sure how “southern” it really is as it feels more Italian, but I can share that it is super yummy. Matt Moore makes his roasted tomatoes a bit different then my roasted tomatoes by adding honey and red wine vinegar, I have to say that I like my recipe for the roasted tomatoes better, his recipe did compliment the polenta and it was so delicious.
So I took my cherry tomatoes (so pretty ha)
I sliced them
I seasoned them
and baked them at 400 degrees for about 22 minutes (his recipe said 18 minutes but I needed a little more time). Once they were baked I put them aside and made my polenta (he calls it yellow grits)
To make the polenta his way, I took my pan and put the water, milk, salt and butter
brought it to a boil
and slowly added my polenta
I whisked it until the polenta was cooked, I bought this box, it cooks in 5 minutes
after whisking it for 5 minutes it looks like this
I then added the cheeses he recommended (the cheese was mild to compliment the polenta)
I stirred until the cheese was melted then I put them in a serving cup and topped it with the roasted tomatoes
I have to say my daughter Kelsi and I ate these and they were delicious, the tomatoes complimented the polenta, I just loved how savory the dish became. This recipe for polenta with roasted tomatoes surpassed what I thought it would be and I’m so happy I tried it.
Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Thank you again ~ Patty Limatola-Tanenbaum