Herbed Polenta with Roasted Tomatoes

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 2 cups tomatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh basil
• 1 tablespoon fresh parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash and slice the tomatoes in half. Place them cut-side up on a baking sheet.

3. 3

   Drizzle 1 tablespoon of olive oil over the tomatoes and sprinkle with salt and black pepper.

4. 4

   Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are soft and slightly caramelized.

5. 5

   While the tomatoes are roasting, bring 4 cups of vegetable broth to a boil in a medium saucepan.

6. 6

   Once the broth is boiling, slowly whisk in 1 cup of polenta, stirring continuously to prevent lumps.

7. 7

   Reduce the heat to low and cook the polenta for about 15-20 minutes, stirring frequently, until it thickens and is creamy.

8. 8

   Once the polenta is cooked, stir in the remaining 1 tablespoon of olive oil, garlic powder, onion powder, fresh basil, and parsley.

9. 9

   Season the polenta with additional salt and black pepper to taste.

10. 10

    To serve, spoon the herbed polenta onto plates and top with the roasted tomatoes.

11. 11

    Enjoy your creamy herbed polenta with roasted tomatoes as a comforting breakfast!