Thyme Roasted Tomatoes over Creamy Ricotta Polenta

This Recipe For Thyme Roasted Tomatoes Over Creamy Ricotta Polenta Comes Together In Under 30 Minutes For A Delicious Italian You’ll Love! This Recipe Is Also Naturally Vegan If You Use Vegan Ricotta And IS Gluten-Free.

Tomatoes, Ricotta and Polenta - Three quintessential ingredients that create some of the most iconic Italian dishes. But instead of keeping them separate, let’s marry these ingredients to create a new beloved and utterly delicious Italian dish: Thyme Roasted Kumato® Tomatoes over Creamy Ricotta Polenta! A riff on a classic recipe that my Italian side of the family would make!

I am so thrilled to be partnering with Sunset® Produce to create this meal as they truly have the most wonderful selection of tomatoes of all shapes and sizes, colors and flavors. We’re cooking with their hearty Kumato® tomato. It’s a very unique tomato that is both sweet and slightly tart in flavor, and easily stands out with its brown-red hue. We’re roasting these beauties with fresh thyme leaves, which lightly perfumes the tomatoes and gives it an extra layer of flavor. The roasted Kumato® tomatoes bring a sweetness to the creamy polenta, creating one decadent meal. 

 

And you could even use the roasted tomatoes in many others recipes such as:

  • Topped on avocado toast

  • Added into pasta or risotto

  • Added to salads 

  • Caprese salad

  • Mixed in with beans and veggies

  • Roasted with other veggies and brown rice 

Truly the options are endless :) 

Buon appetito amici!

xx Marie

A Big Thank You To Sunset For Partnering With Us On This Delicious Recipe! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Veggies Are All Year Long! 

Thyme Roasted Kumato® Tomatoes over Creamy Ricotta Polenta

Serves 4

4 SUNSET® Kumato® Tomatoes, quartered lengthwise

1 tbsp olive oil

3 sprigs of thyme leaves

4 cups water

1 cup polenta

1/2 cup Ricotta cheese 

2 tbsp vegan butter, butter or ghee

Sea salt 

On a parchment paper lined baking dish, coat the SUNSET® Kumato® tomato slices with the olive oil, sprinkle of sea salt and thyme leaves. Mix well and make sure the tomato slices lay flat. Pop into the oven to roast for 20 minutes on 415F, flip the tomatoes half way. 

In the meantime, cook your polenta as it suggests on the box. Once the polenta is cooked, stir in the butter and ricotta until it’s well incorporated. 

Assemble the dish by adding a serving of the polenta into a bowl, top with the roasted SUNSET® Kumato® tomatoes, and an extra sprinkling of ricotta. Enjoy! 

Tip: Add watermelon radish slices for presentation and crunch. 

Marie Reginatopolenta, tomato, roasted tomatoesComment