-2 c (roughly) of cherry tomatoes
-4 cloves garlic, minced
-2 c corn grits or polenta (same thing)
-6-8 cremini mushrooms, sliced
-1 large bunch of kale, stems removed and chopped
-4 oz goat cheese, crumbled
->Toss cherry tomatoes with olive oil, 2 cloves of minced garlic, salt, and pepper to coat. Put in a toaster oven (preferably to save energy and keep the kitchen temp down) or a regular oven. Roast at 400 degrees, stirring occasionally until slightly browned and most of the liquid is gone (about 30-40 minutes).
Meanwhile, bring a large pot of 6 c of water to a boil with about 1 teaspoon of salt. Gradually stir in polenta. Do not dump it in all at once, or you will have polenta chunks to break up. Reduce heat to simmer gently and continue stirring until polenta becomes very thick and pulls away from the sides of the pan when stirred (about 20-30 minutes). At this time, you can add a couple of tablespoons of butter and/or some parmesan or goat cheese if you want. Pour/spoon polenta into a 9x9 square pan or a 9-inch pie pan. I like to flatten it at this point by pressing another pan the same size down on the top. Refrigerate polenta until firm (or stick it in the freezer for a bit to speed this process along).
Coat a pan with olive oil and heat over medium heat. Add mushrooms and garlic and saute until mushrooms are somewhat browned. Add roasted cherry tomatoes. Cook a few minutes until mixed. Add kale, season with salt, pepper, and red pepper flakes (if desired). Cover, stirring occasionally until kale is wilted.
When polenta is firm and while veggies are cooking, heat a pan coated with olive oil over medium-high heat. Slice your polenta into triangles or wedges (depending on square or round pan). Brown the polenta wedges on both sides.
Plate the polenta wedge, top with sauted veggies, and crumbled goat cheese. Garnish with green onion or sliced basil if you have some on hand. Enjoy!