Description
Ripe summer tomatoes are roasted in the oven with balsamic vinegar to draw out and caramelize their natural sugars. These sweet and tangy roasted tomatoes are served atop a pillowy bed of herb-flecked polenta and topped with a dollop of creamy homemade macadamia ricotta. This dish is a true celebration of the summer season!
Ingredients
for the macadamia ricotta
- 1 cup raw macadamias
- 1 1/2 tbsp nutritional yeast
- zest and juice of 1 small lemon
- scant 1/2 tsp finely ground sea salt
- 1/2 cup water
for the balsamic roasted tomatoes
- quart of small tomato varieties such as cherry, grape, or plum (I did a mix of Sungold and Juliet varieties)
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- finely ground sea salt to taste (I used between 1/4 and 1/2 tsp)
for the polenta & assembly
- 1 can of full fat coconut milk
- 2 cups water
- 1 large garlic clove, grated with a microplane or very finely minced
- finely ground sea salt to taste, about 1 tsp
- 1 cup dry polenta (I used this one from Barton Springs Mill made with Texas-grown red corn)
- 2 tbsp finely chopped fresh chives, plus extra for garnish
- 2 tbsp finely chopped fresh basil, plus extra for garnish
Instructions
Start the ricotta either the night before or the morning of the day you’d like to make the dish. Cover the macadamias with water and allow them to soak at room temperature for 4-6 hours. Once they’ve soaked, drain and rinse them and add them to a blender along with the remaining ingredients. Blend until thick and creamy. Taste and add more salt if needed. Store in an airtight container in the fridge. This can be made in advance if needed.
To make the roasted tomatoes, preheat your oven to 400 degrees. Cut your tomatoes in half and add them to a large baking dish (at least 9×13 or larger). Drizzle the tomatoes with the vinegar and oil and sprinkle with the salt. Mix the tomatoes so that the ingredients are evenly dispersed. Roast the tomatoes in your preheated oven for 35 to 40 minutes or until they are soft and the edges are beginning to caramelize.
While the tomatoes are roasting, you can make the polenta. Add the coconut milk and water to a pot and set it over medium heat. While the liquid is coming to a simmer, add the garlic and the salt. Once the liquid reaches a simmer, gradually whisk in the polenta. Keep whisking until the polenta starts to thicken and sputter (this will take about 5-7 minutes). Once this happens, turn the heat down to low and cover the pot. Set a timer and let the polenta cook for 15 minutes covered then remove it from the heat. Stir in the fresh herbs then taste the polenta and add more salt if needed.
To serve, ladle a healthy portion of polenta into each bowl. Spoon a heap of the roasted tomatoes and their juices on top, then finish with a dollop of the macadamia ricotta. You can add a sprinkle of fresh basil and/or chives on top if you like.
Notes
Make sure you factor in time to soak the macadamia nuts! If you want you can make the ricotta a day or two in advance if that helps to streamline things. As for the tomatoes and polenta, once you get the tomatoes in the oven, get to work on the polenta and it should be done around the time the tomatoes are.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes