BLUE CHEESE POLENTA WITH ROSEMARY BLISTERED TOMATOES
- 4 cups water
- 1 tsp kosher salt
- 1 cup polenta meal
- 20 oz cherry tomatoes
- 1 Tbsp olive oil
- sprinkle of salt and pepper
- 1 Tbsp finely chopped fresh rosemary
- 4 oz blue cheese, crumbled or chopped
Adapted from coffeeandquinoa.com
Bring water to a boil in a 3 to 4 quart pot. Add salt and polenta. Reduce heat to low and whisk for several minutes, until the polenta no longer sinks to the bottom when you stop whisking. Cover and simmer for 40 minutes. Every 10 minutes, stir vigorously, scraping the sides and bottom of the pot.
Meanwhile, preheat oven to 425. On a baking sheet, toss tomatoes with olive oil, salt, pepper, and chopped rosemary. Roast for 15-20 minutes, until tomatoes begin to blister and pop. Remove from oven and let cool for about 5 minutes before serving.
After polenta has simmer for 40 minutes, remove from heat and stir in half of the blue cheese. To serve, scoop into bowls and top with blistered tomatoes and remaining blue cheese. Enjoy!