goat cheese polenta with poached egg and roasted tomatoes.

I had a version of this meal at a wonderful new(ish) Boulder restaurant called Cafe Aion.  This farm to table, innovative restaurant is in the incredibly charming previous location of Burnt Toast (for all you old Hill residents).  

I know the meal looks pretty sloppy in the photo but I promise what it lacks in pretty it makes up in yummy.  The one challenge is synchronizing all of the components together.  I also served a sweet soy broccoli and cashew dish on the side, stolen from my friend Jody's awesome vegan blog E.V.O.O.

Roasted Tomatoes
*This part takes the longest so start the tomatoes off first.

• Cube 6 roma tomatoes and coat with:
• Diced garlic
• Good quality balsamic
• Extra virgin olive oil
• Salt and pepper

• Roast at 350 degrees until the tomatoes are caramelizing and your house smells like an Italian grandmother's villa :)

Goat Cheese Polenta

• Boil 4 1/2 cups of water and add a little less than 1 cup of yellow corn meal.  
• Bring to a boil and reduce to a simmer to thicken.  WHISK...let me say it again...WHISK from start to finish to keep the mixture from clumping.  Spoiler alert...you will not be able to feel your hand when you are finished.
• Add some butter, and season generously with salt and pepper.  
• Mix in a generous helping of goat cheese to finish the creamy polenta.

 *To serve the dish layer the goat cheese polenta, two poached eggs, and some of the rosted tomoatoes in a shallow bowl.  Serve with broccoli dish on the side.