Basil Polenta with Roasted Spinach and Tomatoes

Sep 03

I have been really bad this summer about using fresh veggies. Last summer, we had a farm share, so we had to eat lots of frozen veggies– yes, had :) But this year, we are more into the giant frozen veggie bags from Costco since we just can’t eat the fresh veggies from the big box store fast enough before they go bad.

But I have been craving fresh, not frozen veggies, and if you haven’t noticed, Food Ramblings LOVES tomatoes and spinach. Add polenta to the mix, and it’s definitely the perfect meal. This roasted tomatoes and spinach over polenta is inspired by Two Peas and Their Pod¬†and a great main dish or a side dish.


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  • 2 cups cherry/grape tomatoes
  • 2 cups fresh spinach
  • 3 cloves garlic, minced
  • 1 tbs olive oil
  • Salt and black pepper, to taste
  • instant polenta
  • 1/3 cup chopped basil
  • Salt and black pepper, to taste
  • Parmesan cheese
  • Difficulty: easy


Preheat the oven to 400 degrees. Place the tomatoes, spinach, and garlic on a baking sheet. Drizzle with olive oil. Season with salt and pepper, and place in the oven and roast for 20 minutes.


While the tomatoes are roasting, make the polenta according to package instructions for servings for 2-4 people. Feel free to use water, chicken stock, or milk depending on personal preference for taste and consistency for polenta. Stir in basil and season with salt and pepper.

Serve polenta into individual bowls and top with roasted tomatoes and spinach.


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Comments: 4

  1. Yeah, those farm shares are awesome, but since Robert is a veggie-phobe for the most part, I figured we (meaning “I”) wouldn’t be able to eat it all! :) This dish sounds lovely – yay for polenta!

    • Elizabeth Sep 05 at 4:56 pm Reply

      Thanks Jennifer!

  2. Elora Sep 17 at 12:48 pm Reply

    That looks good! I LOVE fresh tomatoes in food. Even by themselves–sprinkle a little salt on them…oh–heavenly!

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