I am on a roll at the moment and seem to be finding some really great recipes, thats all well and good but I really do not have the time to get them typed up and on here, but I hate not doing it straight away as I end up with so many and it just stresses me out ! So I will be keeping this post rather brief as I have a stack of embroidery, framing and painting to get done, a woman’s work is never done.

If you are lucky enough to have a glut of tomatoes in your greenhouse or have someone that does and kindly gives them to you, this recipe is just perfect. When tomatoes are in season they are delicious, the vibrant colours, the sweetness and the taste is just never the same at any other time of the year.

Roasted Tomatoes with Goat Cheese Polenta is comfort food at its best and the perfect way to use up your delicious toms, the tomatoes give you rich tangy flavours which bites perfectly through the gorgeous goats cheese that is stirred through the soft creamy polenta.

Polenta is an Italian store cupboard staple, which has its roots in the peasant cuisine of northern Italy and is made by grinding corn into flour, or meal, it is a rich yellow colour and has a slightly sweet flavour and makes a nice alternative to potatoes.

This dish is great to have if you fancy something meat free for a change, but still want something filling and hearty.

So there you have it, nice and brief and now I am off to do some sewing.

Buon appetito

Roasted Tomatoes with Goat Cheese Polenta


Serves 4

3 cups cherry tomatoes (or small tomatoes – tricolor or heirloom look stunning if you can get hold of them)
3 tablespoons olive oil, divided
3 cloves garlic
3 cups spinach
3 cups water
1 cup polenta
4 ounces goat cheese
½ teaspoon salt
Preheat the oven to 220C.

Wash the tomatoes, place on a baking sheet, and pat dry. Drizzle with 1 tablespoon of the oil. Roast for 10 minutes, gently turn the tomatoes, and repeat until the tomatoes are browned, about 30 minutes.

Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and saute gently until fragrant, but do not brown.

Add the spinach and turn off the heat. You should be able to just keep stirring the spinach around for a minute and it will wilt and reduce in size.

Transfer to a bowl and set aside. Wipe out the pan with a paper towel.

In the same pan, bring the water to a boil. Add the polenta and whisk until smooth. Simmer for 15 minutes or so until the polenta has thickened.

Add the goat cheese and the salt and stir until smooth. Taste and adjust as necessary.

Serve the polenta immediately with the tomatoes and the spinach.