These polenta and tomato cakes are one of those wonderful dishes that look fancy but are actually incredibly simple, especially if you use the pre-made store-bought polenta like I do. You could make your own polenta from scratch–or even use grits that you’ve pre-baked in muffin tins–but what I love about them is that they take no more than five minutes of active preparation and serve as a meal unto themselves. I will be making them for as long as the big summer tomatoes hold out, and since they are vegetarian and gluten-free, I can take them to all of my summer potlucks.
Polenta with Roasted Tomatoes, Onions and Chèvre
- 3 slicing tomatoes
- 1-2 yellow onions
- 1 roll of pre-made polenta
- olive oil
- fresh rosemary
Begin by slicing the onions into thin rings. Sauté the onions at medium heat in about a tablespoon of olive oil, until they are good and caramelized—about 20 minutes. If the onions start to burn, add more oil and turn down the heat. Now, preheat oven to 375 F. Grease a cooky sheet. Slice the polenta into 1-inch circles. Top with sliced tomatoes, also 1-inch thick. Drizzle with olive oil, and top with fresh rosemary sprigs. Bake for about 15-20 minutes, or until the polenta starts to crisp on the edges and the tomato slice are good and dehydrated, but not burnt. Let cool for 5 minutes, then top with a dollop of chèvre.