Creamy Basil Polenta with Roasted Tomatoes

I am a huge fan of polenta that comes in a log (see polenta pizzas!), but I always like to try new things.  SO - when I saw this recipe for the creamy polenta verity I wanted to give it a try.  This is a very filling dinner, my husband couldn't event eat his full portion! Original recipe found here.

Servings: 3
Serving Size: About 1 cup polenta and 1/2 cup roasted tomatoes
Points Plus: 7pp
Prep Time: 5 minutes
Cook Time: 20 minutes
Level of Difficulty: Easy

Ingredients
Roasted tomatoes:
2 cups grape tomatoes
3 cloves garlic
1 t. olive oil
Salt + pepper to taste

Polenta:
1 cup instant polenta
1 T light butter
1/4 cup milk
1/4 cup shredded parmesan cheese
1/3 cup chopped basil
Salt + pepper to taste

Instructions
Preheat your oven to 400. Place the tomatoes and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until tomatoes are well coated. Season with salt and pepper, to taste. Place in the oven and roast for 20 minutes, until tomatoes are squishy and an even deeper red.

While the tomatoes are roasting, make the polenta. Make polenta according to package instructions (which is normally a 1 polenta to 3 water ratio). After you mix the dry polenta into the water, stir in butter, milk, parmesan cheese, and basil. Season with salt and pepper.

As soon as the polenta is well combined and cooked through place it into individual bowls.  It is important to do this right away because it will firm up quickly. Top with roasted tomatoes.

Tip
You can top this dish with any veggie you like!  I also tried it with roasted mushrooms and thyme, and substituted gorgonzola cheese for the parm!

XOXO - Katie