3 cups cherry tomatoes preferably tricolor
3 T EVOO divided
3 cloves garlic
3 cups baby spinach washed & dried
3 cups water or more for creaminess
1 cup grits or polenta
8 ounces goat cheese
½ teaspoon salt
Creole seasoning to taste
Preheat the oven to 425 degrees. Wash the tomatoes, place on a baking sheet, and pat dry. Drizzle with 1 tablespoon of the oil. Roast for 10 minutes, gently turn the tomatoes, and repeat until the tomatoes are browned, about 30 minutes.
Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and saute gently until fragrant, but do not brown - browned garlic tastes bitter and gross. When the garlic is smelling awesome, 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. Set aside.
Bring the water to a boil. Add the grits and whisk until smooth. Simmer for 15 minutes or so until the grits have thickened. Add the goat cheese and the salt and stir until smooth.
Taste and adjust as necessary. Season with Creole Seasoning.
Serve grits immediately topped with the tomatoes and spinach.