FALL FOOD - POLENTA WITH ROASTED TOMATOES

Yep, I know it is still August.  I don't care.  I love the fall.  I love the food at that time of year.  We are like our little chipmunk friends.  We are getting ready for the long cold winter.  The food changes from fresh fruit and vegetables to soups and stews.  I love the hearty savory flavors.  A warm stomach, I long for it.  Well here is a great recipe to warm you up.

POLENTA WITH ROASTED TOMATOES

1 28-ounce can San Marzano plum tomatoes, drained
1 T extra virgin olive oil
Kosher salt
1 cup instant polenta
Fresh Ground Pepper
2 bunches Swiss Chard (about 2 pounds)
4 T unsalted butter
1 7.5-ounce package goat cheese, crumbled

1.  Position rack on at the top third an preheat 450.  Toss the tomatoes, olive oil, and 1/4 t of salt in a large ovenproof skillet.  Roast in the oven until the tomatoes are charred around the edges, about 25 minutes.  Reduce the oven temperature to 300 but keep the tomatoes inside.
2.  Meanwhile, bring the 5 cups of water to a boil in a saucepan over medium heat.  Slowly whisk in the polenta until smooth and creamy.  Add 1 t salt, and pepper to taste.  Remove from the heat, cover and keep warm.
3.  Bring a pot of salted water to a boil.  Slice the chard leaves into wide strips and the stems into 1-inch pieces.  Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes.  Drain the chard.
4.  Remove the skillet from the oven and place over medium-high heat.  Push the tomatoes to one side, add the butter and swirl until butter is brown.  Add the chard and toss to coat.  Divide the polenta among 4 bowls.  Top with the tomatoes and chard.  Season the cheese with salt and sprinkle over the top.
Enjoy.

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