Blistered tomatoes over goat cheese polenta

1. Preheat the oven to 425. Rub the tomatoes with some olive oil and roast away until nice and browned - roughly 30 minutes or so.

2. Meanwhile, make your polenta according to package directions.

3. When done, stir in the goat cheese and salt until smooth.

4. In a large skillet, add about a TBS olive oil and saute the garlic for a minute or so over lower heat. Add in the spinach to wilt, just another minute or so.

5. Plate up the polenta and top with the blistered tomatoes and sauteed spinach.