Spinach Polenta With Balsamic Tomatoes Recipe

Name: Spinach Polenta With Balsamic Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomatoes; 4 vine ripe medium-large tomatoes; 2 tablespoons olive oil; 3 tablespoons balsamic vinegar; 3 tablespoons sugar; 3 tablespoons fresh oregano leaves; Polenta; 2 cups hot water; 2 cups milk (2% fat or higher); 1 cup polenta; 1/2 cup grated parmesan cheese; 12 ounces fresh Baby Spinach; 2 ounces butter; salt and pepper

Servings: persons

Tomatoes
4 vine ripe medium-large tomatoes
2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons sugar
3 tablespoons fresh oregano leaves
Polenta
2 cups hot water
2 cups milk (2% fat or higher)
1 cup polenta
1/2 cup grated parmesan cheese
12 ounces fresh Baby Spinach
2 ounces butter
salt and pepper

1
Preheat the oven to 400 degrees.
2
Slice the tomatoes in half. Place the tomatoes, cut side down, in an ovenproof ceramic dish. (Make sure the size of the pan fits the tomatoes. A 9 x 13 works well for large sized tomatoes. If the pan is too big, the pan juices will bake away.)
3
In a small bowl combine the oil, balsamic vinegar, sugar and oregano. Pour over the tomatoes.
4
Bake for 20 minutes or until the tomatoes are soft.
5
Make the polenta while the tomatoes are roasting. Place the water and milk in a saucepan over medium to high heat. Bring to a boil. Slowly whisk in the polenta.
6
Reduce the heat to low and cook the polenta stirring constantly for 3-5 minutes or until done.
7
Stir in the parmesan, spinach, and butter. Remove from heat. Taste. Add salt and pepper to taste.
8
To serve, spoon the polenta onto individual plates. Place tomatoes directly next to (touching) polenta and drizzle pan juices over the top of tomatoes. Finish with extra parmesan sprinkled over the polenta.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Tomatoes, 4 vine ripe medium-large tomatoes, 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, and more.

Yes, Spinach Polenta With Balsamic Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Polenta With Balsamic Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions