Roasted Cherry Tomato Confit with Polenta

Tomato confit

Photo by Lesley Rozycki

Makes four servings - Breakfast/Brunch Main Dish - 2 hours

Ingredients
4 Pieces of Sugar Hill Farms Bacon
4 c. Hepworth Farms Frozen Cherry Tomatoes, thawed
1 tbsp. Olive Oil
4-5 sprigs Fresh Thyme
Salt & Pepper to taste
1 c. Farmer Ground Polenta
5 c. Water
1 tsp. Salt
4 tbsp. Butter (1 tbsp. for eggs)
4 Campanelli's Poultry Farm Eggs
1/4 c. Grated Parmesan
Optional: Splash of milk in polenta

Directions
Preheat your oven to 350 degrees. Place the cherry tomatoes on a foil-lined cookie sheet, gently toss with olive oil. Season with salt and pepper and fresh thyme. On another foil-lined cookie sheet, place a wire rack on top. Lay the bacon strips on top of the wire rack, and put the bacon and tomatoes into the oven. After 20-25 minutes, take the bacon out of the oven and set aside to cool before crumbling.

While the tomatoes continue to cook, fill a large pot with water (5 cups) and salt, and heat on high until boiling. Add the polenta to the pot, and cook for about 30 minutes or until the polenta has the consistency of soft scrambled eggs. Stir frequently to avoid sticking.

After 35-40 minutes, take the tomatoes out of the oven and set aside. Once the polenta is ready, stir in three tablespoons of the butter, milk, and grated parmesan. Taste and adjust seasoning if needed.