Spinach Polenta with Balsamic Tomatoes

For lack of an original idea, I can tell you this dish represents two great tastes that taste great together. It’s not candy, but the principle applies. The tomatoes on their own are full of flavor after baking with balsamic vinegar, olive oil, and fresh oregano. The polenta is balanced with parmigiano reggiano richness and the fresh taste of spinach. Each component is noteworthy on its own, but put them together and what you get is a step above that. I wanted to try this as soon as I first read Donna Hay’s Off the Shelf earlier in the year. At the time, it wasn’t tomato season yet, so I waited. When the season got here, I of course, had completely forgotten about the dish. Luckily, I flipped through the book again last week and was reminded of it just in time.

It’s quick to prepare because the polenta is cooked while the tomatoes are in the oven. The tomatoes were halved and placed in a baking dish. Then, balsamic vinegar, olive oil, fresh oregano leaves, and a pinch of sugar in my case, since I reduced the amount, were combined and poured over the tomatoes. This was baked for 20 minutes at 400 F. Meanwhile, milk and water were brought to a boil, polenta was slowly whisked in and then stirred until cooked, shredded parmigiano reggiano and fresh spinach were incorporated, and I added some kernels of fresh corn as well.

The polenta was served with tomato halves on top, pan juices from the tomatoes were spooned over it, and it was finished with a little extra shredded parmigiano. I tasted the two parts of the dish separately and thought both were great. Then, I tasted them together and realized what a great combination this was intended to be. So go ahead and put some balsamic roasted tomato in your spinach polenta, and you’ll see what I mean.

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