Instructions
Follow the steps and taste along the way.
Roast the tomatoes
Preheat the oven to 220 °C. Halve the tomatoes and arrange them cut-side up on a baking sheet. Drizzle with 10 ml olive oil and sprinkle with 0.5 g salt and 0.2 g black pepper. Roast for 18–22 minutes, until the skins begin to wrinkle slightly and the tomatoes release their juices.
Cook the polenta
Bring the broth to a boil in a saucepan. Slowly pour in the polenta while whisking constantly, reduce the heat, and cook for about 5 minutes, until thickened and tender. Stir frequently to prevent it from sticking.
Finish the polenta
Stir the Parmesan, the remaining 1 g salt, and the remaining 0.3 g black pepper into the cooked polenta. Remove the saucepan from the heat and cover the polenta to keep it warm and prevent it from drying out.
Sauté the beans and spinach
Heat the remaining 5 ml olive oil in a pan. Add the finely chopped garlic and paprika and stir for 30 seconds. Add the beans and cook for 3 minutes, until heated through and lightly browned in places. Add the spinach and stir until wilted, about 1 minute. Remove the pan from the heat and stir in the lemon juice.
Plate and serve
Divide the polenta between two warm bowls. Top with the beans and spinach, then add the roasted tomatoes and their juices from the baking sheet. Sprinkle with torn basil and serve immediately, while the polenta is creamy and the tomatoes are warm.
