Gluten Free Polenta with Roasted Tomatoes and Mascarpone recipe

Originally posted September 22, 2011 as “Roasted Tomatoes over Polenta and Mascarpone recipe“

Yield

When Sarah Henkin and I were trying to come up with a menu item for samples at the Ferry Plaza Farmer’s Market FoodWise booth, we decided to make delicious, late summer tomatoes the centerpiece. We needed to keep the dish simple since there were some other events happening that day. Roasted tomatoes on top of something seemed like a good option to me.

Since we eat gluten-free, I tend to not think about using bread with tomatoes (although the thought does leave me with pangs of longing for Acme). My standard fallback is usually polenta. I made a similar dish last year with roasted veggies and gorgonzola (see that post here) so this needed to be different.

For this one, a savory mascarpone came to mind. So picture it: firm polenta on the bottom, a thin layer of soft mascarpone seasoned with salt and pepper and then roasted tomatoes with basil chiffonade on top. In theory, I knew it should work. Before serving, we both tried it. Well let’s just say I made a lot of people happy that day.

This dish can be served as an appetizer, side, or even a main course (it almost tastes like lasagna). The combination of flavors and textures is quite lovely and will certainly impress your guests or family. Making polenta is easy; please don’t use the tube! Enjoy.

Polenta with Roasted Tomatoes and Mascarpone

Makes 6 to 8 servings

Roasted Tomatoes

• 2 pounds ripe plum tomatoes, cut in half lengthwise
• 2 tablespoons olive oil
• 2 teaspoons Kosher salt
• Fresh ground pepper
• 1/2 teaspoon each dried thyme and oregano (or 1 teaspoon fresh chopped)

• 2 cloves of fresh garlic, minced (reserve for later; don’t add with tomatoes yet)

Polenta

• 3 cups water
• 1 teaspoon salt
• 1 cup polenta (regular, not quick cooking)
• 1/2 cup grated Italian cheese
• 1 tablespoon olive oil
• 1/4 teaspoon ground pepper
• 1/4 teaspoon garlic powder
• Optional: pinch of crushed red pepper

Mascarpone Filling

• 6 ounces mascarpone or goat cheese
• 1 tablespoon cream or milk
• 1/2 teaspoon salt
• Few grinds of freshly ground pepper
• 2 packed tablespoons basil, chopped (don’t chop until ready to serve)

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1. Preheat oven to 375ºF.
2. Place tomatoes in a bowl with oil and seasonings and toss. Garlic is added in step 5.
3. Place in roasting pan and bake about 18 to 20 minutes or until softened and browned, stirring after 10 minutes.
4. When the tomatoes go into the oven, start the polenta (see step 6).
5. After the tomatoes have cooked for 20 minutes, add garlic to the tomatoes and bake 3 to 5 more minutes. Once the tomatoes are done and the garlic is cooked, remove the pan from the oven and set aside for now.
6. Polenta: Bring water to a boil in a medium to large pot. Add salt. While water is boiling, slowly add polenta in a steady stream, whisking constantly.
7. Add cheese, olive oil, pepper, garlic, and optionally crushed red pepper. Lower heat and simmer until thickened, stirring occasionally. If bubbling with big bubbles (careful; these are really hot!), lower the heat. This should take 15 to 20 minutes.
8. Continue to cook until thick and pour into a greased 13″ x 9” baking pan.  Cool slightly.
9. In a small bowl, add mascarpone, milk, salt, and pepper. Mix until combined. Taste and adjust seasonings if necessary.
10. Spread the mascarpone cheese mixture on top of polenta. Top with roasted tomatoes and fresh basil. Cut into squares and serve.