Roasted Tomatoes with Goat Cheese Polenta #Pinchofyum.

Love this fabulous but oh so simple vegetarian dish.
Tomatoes, spinach and creamy polenta : Three colours on the dish. It’s all you need.
Perfect for a weekday dinner on its own. Or it could be a little side dish to lamb.
It’s adulterated from a fabulous food blog called Pinch of Yum. #lovesit

You need for 4 fashionista and 25 models:
3 cups cherry tomatoes (or small tomatoes – tricolor or heirloom are super pretty)
3 tablespoons olive oil, divided
3 cloves garlic
3 cups spinach
3 cups water
1 cup polenta
I cup of goat cheese
½ teaspoon salt

•    Grab a Givenchy sweater.
•    Pull on Celine trackpants.
•    Slide into Gucci furry slides
•    Pour a champagne or three.
•    Preheat the oven to 200 degrees.
•    Wash the tomatoes, place on a baking sheet, and pat dry.
•    Drizzle with big 1tablespoon of the oil.
•    Roast for 10 minutes, gently turn the tomatoes, and repeat until the tomatoes are brown as a Chloe suede skirt about 30 minutes.
•    A pinch of yum suggests turning up the heat up to 220 at the end to get more browning action.
•    Heat the remaining 2 tablespoons oil in a large heavy pan.
•    Add the garlic and saute gently until fragrant. Do not let it brown. Like Kim Kardashian contouring. So wrong.
•    When the garlic smells fabulous, 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. As you always do after a hard day’s shopping.
•    Transfer the spinach to a bowl and set aside for some quiet time.
•    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 as a creme de Mer facial.
•    Simmer for 15 minutes or so until the polenta has thickened. As your waist will do after eating this.
•    Toss in the goat cheese and the salt and stir until smooth as an Elsa Perretti cuff.
•    Taste and adjust seasoning.
•    Serve the polenta immediately accessorized with the chic red tomatoes and the wilted spinach.
•    Delicious.

Pinch of yum says ‘The polenta thickens and hardens as it starts cooling – but for this recipe, I liked the polenta soft, so if you need to loosen it up a bit, just add some water or milk and whisk until smooth’.