Polenta with Roasted Tomatoes and Goat Cheese
For me, living soulfully happens most often in my kitchen and sitting around my wide-planked, extra large dining room table. I am happiest tied in an apron, a recipe stirring the imagination, a colorful pastiche of fresh vegetables and herbs at arm’s reach, maybe a roasted chicken in the oven or a pot of pasta on the stovetop, a jug of olive oil and baguette always, sometimes an opened bottle of Sancerre. The sound of laughter and more chairs being pulled up to my table, candles lit, and beloved dogs underfoot is life for me at its very best and most sacred. At our dining room table, we love and include, forgive and bless, grow and evolve, savor and say grace. Joy happens.
I cannot boast a Michelin star or gold-sealed diploma from Le Cordon Bleu, but sit at my table and you will taste the love. My claim to fame is that I plate for eight, and often many more every single night (except Friday pizza night!). My recipes are simple, quick, and always with fresh ingredients. Like my father, nothing gives me greater purpose or pleasure than feeding the people I love!
Growing up in South Carolina, there was always a pot of buttery grits on the stovetop. On family beach trips to the coast my mom would purchase several pound bags of Charleston’s famous stone ground hominy. It was not until my first trip abroad that I discovered polenta, Italy’s version of our Southern staple. Both are made from ground corn with slightly different textures. Polenta is usually of the yellow variety and traditional grits are made from white hominy. This recipe can be accomplished with both, however, I prefer the heavier textured stone-ground grits for breakfast and the more refined and savory polenta for dinner! As a rule, never buy the polenta in the tube! Or the quick-grits that come in the blue box!
Bonne Appetit! Have a blessed week!
Polenta with Roasted Tomatoes and Goat Cheese
Ingredients
- 3 pints heirloom cherry tomatoes
- 1 tbsp olive oil
- salt and freshly ground pepper
- 1 tbsp herbs de provence
- 1 clove garlic minced
- 6 large fresh basil leaves
- 1 1/2 tsp salt
- 1 1/2 cup polenta or cornmeal
- 1/3 cup parmesan grated
- 2 tbsp grass-fed butter
- 4 oz goat cheese
- 1 bag fresh spinach
Instructions
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Preheat oven to 450 degrees. Wash tomatoes. Cover a baking sheet with parchment paper. Drizzle olive oil generously over the tomatoes, along with salt, garlic, pepper and Herbes de Provence. Roast for 10 minutes or until tomatoes begin to split. Remove from oven and add your chiffonade of basil.
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In a medium saucepan, bring 6 cups water to a brisk boil over medium-high heat. Add salt and while whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Cook for 15-20 minutes, stirring vigorously every 5 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. The consistency should be that of a softer porridge-like polenta. Add the parmesan and butter.
Saute your fresh spinach with a little minced garlic, olive oil, and salt and pepper.
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Top the polenta with your medley of roasted tomatoes, fresh spinach and your choice of crumbled goat cheese or Parmesan. I serve the polenta as a side with either a store-bought rotisserie chicken in a pinch or my stellar Roasted Lemon and Thyme chicken. And a crisp baguette, of course!
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Bon Appetit!
Bless this table
May the whole of us be nourished
Kindness passed
Laughter abundant
God included
Friendships nourished
Encouragement à plenty
Trespasses forgiven
Hope received for another day
Souls fed
Amen.

Debbie
February 3, 2025 at 6:32 amThis looks so good. I cannot wait to try and thankfully I think I already have all the ingredients on hand. Thank you.
Susan Foster
February 3, 2025 at 6:50 amSounds delish ..& love the blessing.. thank you
Polly
February 3, 2025 at 8:18 amThat blessing sums up you, your home and your heart. You are love!!!
Daphne
February 3, 2025 at 1:40 pmI am going to memorize that beautiful blessing and make this dish this very night!! Thank you for sharing, wonderful Farrell!
Kara Miller
February 8, 2025 at 8:25 amOh it sounds delicious and I love that you included a blessing at the end for us to share as well. Thank you, Farrell!❤️