I went to the farmers market this week and came home with the most amazing tomatoes. I may have bought too many because they were all just so pretty and I couldn’t decide on yellow, purple, red, or heirloom. My brain was exploding at the thought of even making a choice so what did I do? I bought all of them. And some corn, spinach, and a whole bucketload of beautiful produce. Feel free to check out my Instagram page The Fit Fork Feed for a pic of what I bought. I was inspired by A Pinch Of Yum’s recipe for Roasted Tomatoes with Goat Cheese Polenta and of course wanted to make it my own by adding some extra corn (’tis the season!) and lentils which is my other new obsession (in addition to Sriracha).
We had our friends over for dinner and the husband eats meat but is dairy and gluten free and the wife is vegetarian. So this met everyone’s dietary needs including my husband who will pretty much eat anything I serve him. I made some Sriracha, lime and garlic marinated chicken for the guys and us girls just stuck to this delicious vegetarian meal. But you could totally add salmon, chicken, or shrimp if you want!
You could roast the tomatoes days in advance and buy precooked lentils and then this dish would come together in about 15 minutes. I had some leftover lentils from when I made the cheesy lentil quesadillas from the other day so that part was already done as well.
3 cups cherry tomatoes
3 cups spinach roughly chopped
1 cup cooked green lentils divided (I used dried green lentils that I had precooked according to package directions) Save 1/2 cup for sprinkling over the top of the dishes at the end
1 cup of corn divided (from either 2 ears of corn or frozen) save 1/2 cup of corn to sprinkle over the top of the dishes at the end
3 cups water
1 cup polenta corn grits (I used Bob’s Red Mill brand that I purchased at Whole Foods)
1/2 cup almond milk (or milk of choice)
3 tablespoons of goat cheese (0mit if dairy free or you can use vegan cream cheese)
1 T butter (optional)
1 clove of garlic chopped
Roast the tomatoes in a 400 degree oven for 40 minutes or until nicely charred but not burnt. Set aside. Wilt spinach in a pan over medium heat with 1 T olive oil and garlic until soft. Set aside.
Once the tomatoes are done roasting you can start the polenta. In a pan, over medium/low heat bring the 3 cups of water to a boil and add the polenta corn grits. Whisk constantly until the water is incorporated. Continue to stir and add the almond milk (a little at a time until it is the consistency you like- mine was like a creamy soup), 1/2 cup corn, and 1/2 cup lentils, 3 tablespoons of goat cheese, and butter.
Divide polenta into four bowls and top with the roasted tomatoes, spinach, the rest of the lentils, and corn.