Roast Tomato and Goat Cheese Polenta

Our Roast Tomato and Goat Cheese Polenta is a satisfying vegetarian meal.

Warming polenta topped with tomato

Our Roast Tomato and Goat Cheese Polenta is a tasty and satisfying vegetarian meal that’s inexpensive and doesn’t require too much fancy cooking.

I often feel a bit hungry after a vegetarian meal, but this recipe really hits the spot. I find polenta to be really comforting – and very affordable. Cherry tomatoes can be expensive, but they’re always on sale, so grab a couple of punnets the next time you shop. Leftover polenta can go hard the next day, but if you add a little milk or water to it when reheating you can remix until smooth. Otherwise throw it all back in the frypan and reheat it for breakfast the next morning.

Serves: Four
Time: 45 minutes


  • 2 cups cherry tomatoes
  • 3 tablespoons olive oil
  • 3 cups water
  • 1 cup polenta
  • 3 cloves garlic
  • 3 cups spinach (optional)
  • 30g goat cheese
  • 1/2 teaspoon salt


Preheat oven to 220°C. Place tomatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast tomatoes for about 30 minutes, gently turning every 10 minutes so they are evenly browned.

In a large heavy pot, bring the water to a boil. Add in the polenta and stir until smooth. Simmer over low heat for about 15 minutes, allowing the polenta to thicken.

Meanwhile, heat the remaining oil in a frying pan. Add garlic and cook until fragrant (about 30 seconds), being careful not to burn. Turn off heat and add in spinach if you choose to use it. Keep stirring and allow spinach to wilt. Stir through tomatoes and set aside.

Once polenta has thickened, stir in goat cheese and mix until smooth. Add salt to taste.

Serve polenta immediately with tomato mixture over the top.



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