Creamy Basil Polenta with Roasted Tomatoes

I have been on the lookout for polenta based recipes and having been pinning and saving them left and right.  This one touted its ease and deliciousness and I thought I would give it a try on this perfect fall day in Chicago.  The roasted garlic and tomatoes have filled my house with amazing smells in addition to the combination of polenta, parmesan cheese and basil simmering on the stove top.  Today marks the first day of “going dark” with my nail polish for the season…bring on the dark reds, greys, deep purples and blacks!  Gotta love fall!

 Ingredients:

2 cups grape tomatoes

3 cloves garlic

1 tablespoon olive oil

Salt and black pepper, to taste

1 (9 oz.) package instant polenta (tube polenta will work also)

4 tablespoons of butter (1 Land O Lakes half stick)

1 1/4 cup milk

1/2 cup shredded parmesan cheese

1/3 cup chopped basil

Salt and black pepper, to taste

Directions:

Preheat the oven to 400 degrees F. 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.

While the tomatoes are roasting, make the polenta. Make polenta according to package instructions. Stir in butter, milk, parmesan cheese, and basil. Season with salt and pepper.

Serve immediately so the instant polenta doesn't firm up. Pour the polenta into individual bowls and top with roasted tomatoes.

Recipe Source: TwoPeasAndTheirPod.com

Picture Source: Lindsay Klindt