Pinch of Yum · by Lindsay Ostrom★ 4.9
Roasted Tomatoes with Goat Cheese Polenta
NUTRITION · PER SERVING75M COOK
CAL 18%·PRO 23%
CARBS 41G45% OF CAL
8G FIBER25G OTHER8G TOTAL SUGAR
FAT 17G43% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta topped with roasted cherry tomatoes and fresh spinach, finished with tangy goat cheese. Light yet satisfying, it's a vegetarian dinner that feels special.
mainamericangrain bowl🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups cherry tomatoes (or small tomatoes – tricolor or heirloom are super pretty!)
- 3 tablespoons olive oil, divided
- 3 cloves garlic
- 3 cups spinach
- 3 cups water
- 1 cup corn grits or polenta (I used Bob’s Red Mill – you can buy it on Amazon here)
- 4 ounces goat cheese
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 75M
CAL 18%·PRO 23%
CARBS 41G45% OF CAL
8G FIBER25G OTHER8G TOTAL SUGAR
FAT 17G43% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 513mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 439mg
- Calcium
- 84mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.