Side dishes can get so annoying can’t they? I’m an addict to the concept of one platter, one dish entertaining simply because side dishes stress me the heck out. I never know what to make and let’s be honest, I want to focus my efforts on the star of the meal. That’s why recipes like polar vortex roast or this oldie but goodie are so amazing. It’s all in my trusty red pot, on the table it goes with side dishes for dummies: AKA a lovely salad and good bread for dipping. It’s a formula that is just too easy. Why stray?
Then, ever so once in a while, a side dish will grab my attention and I will get completely inspired. I mean, look at that photo. Heavenly.
Arguably, this goat cheese polenta could act as a main vegetarian dish. Absolutely. Yet in my house heaven forbid we don’t eat ALL THE MEAT so it goes perfectly next to a grilled steak, a roast chicken, roast pork…..the options are endless, really. And how pretty it would be all served up on one giant white platter?
The colors alone – gorgeous! Something about a blistered up tomato. Or is it just me. Anyway, don’t skip the spinach. Takes about 2 minutes to saute in a bit of olive oil and garlic and really adds to the dish.
You can change up the cheese in the polenta as well – feta, parm. The goat did work perfectly though, melting every so creamily into the polenta resulting in a silky smooth consistency.
I hope this recipe helped inspire any side dish stress you may suffer from, it definitely won me over!
- couple handfuls of cherry tomatoes (I used multi colored heirloom ones)
- olive oil
- 1 cup polenta
- 4 ounces goat cheese
- tsp salt
- 3 cloves garlic, finely minced
- 3 big handfuls of spinach
- Preheat the oven to 425. Rub the tomatoes with some olive oil and roast away until nice and browned - roughly 30 minutes or so.
- Meanwhile, make your polenta according to package directions.
- When done, stir in the goat cheese and salt until smooth.
- In a large skillet, add about a TBS olive oil and saute the garlic for a minute or so over lower heat. Add in the spinach to wilt, just another minute or so.
- Plate up the polenta and top with the blistered tomatoes and sauteed spinach.
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I will 100% eat all of this…and so will MARK! We could totally do this as a main dish as both of us try to minimize the meats in our lives. 🙂
I’ve made something similar with risotto but not polenta!
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