Ingredients:
· 24 ounces cherry tomatoes (3 cups)
· 3 tablespoons olive oil, divided
· 3 cloves garlic
· 12 ounces greens
· 3 cups chicken or vegetable stock
· 1 cup dry polenta
· 2 tablespoons butter
· ¼ cup cream
· 4 ounces goat cheese (if desired, flavored or smoked)
· Salt & Pepper to taste
Instructions
1. Preheat oven to 425 degrees.
2. Oven Method for tomatoes (if using smoking gun): Place the tomatoes on a roasting pan and roast until just bursting, about 10-15 minutes. Using a smoking gun, place tomatoes in a bowl and cover with plastic wrap. Blow smoke into tomatoes until smoke dissipates. Let rest for 10 minutes. For grill method: Using a disposable pan, place soaked wood chips into base. Top with a piece of aluminum foil, perforated with holes. Place tomatoes on top of foil, wrap completely with foil and place on a high grill until smoking. Reduce flame and let tomatoes smoke for 20 minutes.
3. Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and saute gently until fragrant, but do not brown. Add the greens and saute until wilted and liquid has evaporated. Transfer to a bowl and set aside.
4. In a medium saucepan, bring the stock to a boil. Add the polenta slowly and in batches and whisk until smooth. Simmer until the polenta has thickened. Add the butter, cream and 2 ounces goat cheese, stir until smooth. Taste and adjust seasoning as necessary.
5. Serve the polenta immediately topped with the tomatoes, spinach and remaining goat cheese.
Comments