Whipped Buttery Polenta with Roasted Cherry Tomatoes

This post is sponsored by Brummel and Brown Organic Buttery Yogurt Spread

Look what I made us today!

It is my new favorite quick and easy, cozy-ish summertime dinner. I know,  I know. You were probably thinking that I was going to make some sort of salad or something, what with it being summer and healthy and all. But sometimes, I need a huggish meal and, if we want to be honest with ourselves, salads are not very huggable. Instead, I want to feature veggies in all their glory in cuddly ways.

Even though it is 95 degrees outside and technically way too hot to cuddle.

Let’s be honest. People always reach in to hug me this time of year. Now, don’t get me wrong. I love a good hug from my family and friends. I do get to see them now more than any other time during the year. However, this is the time of year that, regardless of who you are or how long you have been outside, the sweat factor during the hug is such a pain. As much as I love you, I do not want to exchange sweat with you. That is a little much for me.

Summer, dear readers, is the season of the air hug.

Also, if you follow me on Instagram, you know that, despite the hot temperatures, I have been attempting to clean out my tea stash. It has been quite the project, to say the least. I did not realize how many types of tea there are

That is how I am rolling these days. You know, a big bowl of mush with some buttery goodness on top. I cannot even find the words to describe how good this is. Mostly just explanations, so please bear with me as I struggle to articulate what is all going on here. Even though it looks like the ultimate indulgence, my friends, this bowl is incredibly deceiving. In addition to looking great and absolutely decadent, it is actually better for you.

Major wink wink going on here.

First of all, we have a ton of veggies in here. We have sauteed spinach, bringing out the popeye factor. There’s also seasonal tomatoes, roasted for the ultimate wallop of sweetness. There is nothing better than in season tomatoes, am I right? But the real star here is the polenta. Oh man, is polenta delicious (and easy too). To amp up the creaminess factor, I added a dollop of Brummel and Brown organic buttery yogurt spread. It just gives the polenta the perfect “it” factor, but because it is made of yogurt, keeps the whole dish so light and airy.

Yields 4 Servings

Whipped Buttery Polenta with Roasted Cherry Tomatoes

15 minPrep Time

30 minCook Time

45 minTotal Time

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    Roasted Tomatoes
  • 3 cups cherry tomatoes
  • 1 tablespoon olive oil
  • 1 garlic clove, roughly chopped
  • Whipped Buttery Polenta and Toppings
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 3 cups spinach
  • 1 cup polenta
  • 3 cups water
  • salt + pepper
  • 1 tablespoon Brummel and Brown Organic Buttery Spread
  • Couple of leaves fresh sage, roughly chopped
  • Grated parmesan, to serve


Preheat the oven to 425 degrees Fahrenheit. Wash the tomatoes, pat them dry, and place them on a baking sheet lined with parchment paper. Toss with olive oil, garlic, salt and pepper. Roast for 10 minutes, turning the tomatoes gently halfway through, and repeat until browned, around 30 minutes.

Heat olive oil  in a large pot over medium heat. Add the garlic and saute gently until fragrant. Add the spinach and turn off the heat. You should be able to just keep stirring the spinach around for a minute and it will wilt and reduce in size. Season with pepper, then salt. Quickly transfer to a bowl and set aside. Wipe out the pot with a paper towel.

In the same pot, bring water to a boil. Ådd the polenta and whisk until smooth. Bring the heat down to a simmer and cook until the polenta is thickened, around 20 minutes or so. Add Brummel and Brown Organic Buttery Spread and chopped sage and stir to incorporate. Season with salt and pepper to taste. Serve polenta immediately with tomatoes, grated parmesan cheese, and basil. EAT

Can you smell the summer?

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