Slow Roasted Tomato and Spinach Polenta Cakes - Polenta made with Parmesan cheese, cream, slow roasted tomatoes and garlic with sautéed spinach. Roasted Tomatoes adapted from Mike over at The Iron You.
Preheat oven to 225°F. Rinse and slice each tomato lengthwise.
Arrange rosemary and garlic cloves on parchment lined baking sheet. Lay the sliced tomatoes on top and sprinkle with salt and pepper. Drizzle with olive oil. Bake for 4 hours, being sure not to burn tomatoes (rosemary and garlic will be). Remove from oven and allow to cool. Chop 8 into small dice, set aside. Store remaining in jar with olive oil to cover tomatoes and seal.
Sauté washed spinach in olive oil until wilted. Drain and rough chop. Set aside.
Bring salted water to a boil in large saucepan. Slowly whisk in the cornmeal. Add the butter, and stir until melted. Reduce heat to low and cook until the mixture thickens, stirring often, about 15 minutes. Turn off the heat. Add the heavy cream and cheese, stirring to incorporate completely.
Chop 8 roasted tomato halves and add to the polenta with the chopped spinach. Stir to incorporate and pour into greased 8”x8” baking pan. Allow to cool, then refrigerate to firm up for an hour, or overnight.
With round biscuit cutter (or similar utensil) make 2-inch circle cut outs of polenta. Warm in microwave for 1 minute or heat in a small sauté pan for a minute. Pour tomato sauce of choice on plate, top with polenta cakes and more sauce over cakes. Garnish with basil and serve with more Parmesan cheese.