Gluten-Free Polenta Breakfast Bowl with Roasted Tomatoes and Basil

Ingredients

• 1 cup Polenta (coarse ground)
• 4 cup Water
• 1 cup Vegetable broth
• 1 pint Cherry tomatoes
• 2 cloves Garlic
• 2 tbsp Olive oil
• 0.25 cup Fresh basil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Parmesan Cheese (optional)

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a bowl, combine the 1 pint of cherry tomatoes with the 2 cloves of minced garlic, 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss everything together until the tomatoes are evenly coated.
3. 3Spread the coated tomatoes in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are softened and their edges look slightly caramelized.
4. 4While the tomatoes are roasting, pour the 4 cups of water and 1 cup of vegetable broth into a large saucepan. Bring this liquid to a boil over medium-high heat.
5. 5Once boiling, gradually whisk in the 1 cup of polenta. Reduce the heat to low, cover the saucepan, and cook for 25-30 minutes. Stir frequently to prevent sticking, until the polenta is creamy and has thickened to your desired consistency.
6. 6Stir in the 2 tablespoons of Parmesan cheese (if using). Taste the polenta and add more salt and pepper if you think it needs it.
7. 7Spoon the creamy polenta into four individual bowls.
8. 8Top each bowl of polenta with the roasted cherry tomatoes and a sprinkle of the 0.25 cup of fresh basil.
9. 9Serve the polenta bowls immediately.

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