Roasted Garlic & Tomato Polenta
If you can make grits, you can make polenta. It’s basically the same recipe and the beauty of polenta is that you can add whatever ingredients speak to your palate. I happen to love roasted garlic and I had some adorable little tomatoes that were a perfect complement, adding an acidic kick to the creamy, mellow polenta.
Polenta was originally made with barley, millet or spelt meal and is Italian in origin, feeding the Roman Legions in ancient Rome, then known as “pulmentum.” Corn wasn’t introduced to Europe until the mid 17th century.
I served this for lunch with some steamed kale and it was a real hit. Humble, versatile and satisfying, this dish will delight you in every way! You will need a small casserole dish (about 7x11”) for this recipe.
Ingredients
2 bulbs garlic, roasted
6 small tomatoes (Campari is best but you could also use Roma)
1⅓ cups course corn grits
4 cups water
1 cup cashew milk or any plant-based unsweetened milk. The cashew milk makes it extra creamy though! To make your own cashew milk simply use 1/4 cup cashews and 3/4 cup water and blend in a high powered blender until smooth. If you don’t have a high powered blender, soak the cashews for about 1 hour in warm water first.
3 TBS nutritional yeast
1/4 cup chopped parsley
1/2 tsp sea salt (optional)
A handful of fresh parsley and a twist of black pepper to garnish
Method
To roast the tomatoes:
Cut them in half and place on a parchment-lined baking sheet, cut side up. Bake at 350° F for about one hour, or until most of their moisture has cooked off. Set aside.
To roast the garlic:
Preheat your oven to 400°F.
Choose healthy and firm garlic bulbs.
Slice off the very top of each bulb of garlic you are using. Make sure your cut uncovers the inside tops of all the garlic cloves.
Wrap in foil each bulb of garlic. Don’t worry about using foil here since the foil won’t touch the cloves, only the skins.
Place on a baking tray and roast for about 45 minutes to 1 hour. Or until golden brown and fragrant and tender to the touch.
Remove from oven and let cool for 10 minutes.
Unwrap the garlic bulbs from foil. Squeeze the bottoms of the bulbs until the cloves squish out. It’s fun!!
You can store roasted garlic in a small container in the fridge for up to 2 weeks.
Putting it all together:
Place the water in a large pot and bring to a slow boil. Add salt if using.
Reduce heat to low and slowly whisk in the grits, whisking constantly.
When the mixture has thickened, add the cashew milk and continue stirring until the mixture is very thick and smooth.
Add the nutritional yeast and mix well.
Take off the heat and mix in the roasted garlic and parsley.
Place the tomato halves, cut side down on a lightly greased casserole dish, arranging them in a pleasing manner.
Pour the polenta over the tomatoes and smooth until even.
Add love! 💗
Set aside and let cool until the polenta is firm to the touch.
Unmold the polenta, turning it upside down onto a serving platter. NOTE: You don’t have to use this presentation style if it seems too intimidating or difficult to do. You can simply place the tomatoes on the top of the polenta and let it go at that.
Garnish with some fresh parsley and crushed black pepper.
Slice into portions of your choosing.
Serves 4-6. Enjoy!
