Creamy Lemon Polenta with Roasted Tomatoes and Parmesan Crumble

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a baking tray and toss them with 1 tablespoon olive oil, the fresh thyme, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 to 22 minutes at 220 °C / 425 °F, until blistered and juicy.

2. 2

   Meanwhile, heat a small skillet over medium heat. Add 1 tablespoon olive oil and the minced garlic. Cook for 30 seconds, then add the rustic breadcrumbs and 30 g (about 1/3 cup) of the grated Parmesan. Toast for 2 to 3 minutes, stirring, until golden and crisp. Set aside.

3. 3

   In a medium saucepan, bring the vegetable broth and whole milk to a gentle boil over medium heat. Lower the heat and slowly rain in the polenta, whisking constantly to prevent lumps.

4. 4

   Cook the polenta for 8 to 10 minutes over low heat, stirring frequently, until thick and tender. Add the butter, remaining grated Parmesan, lemon zest, lemon juice, 1/2 teaspoon salt, and a little black pepper. Stir until creamy.

5. 5

   In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced garlic and cook for 30 seconds. Add the fresh spinach and sauté for 1 to 2 minutes until wilted. Season with a pinch of salt.

6. 6

   To serve, divide the creamy polenta among shallow bowls. Top with the sautéed spinach and roasted tomatoes with their juices. Finish with the crispy Parmesan breadcrumb crumble. Serve immediately while hot.