Polenta with Roasted Cherry Tomatoes
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Instead of goat cheese, you can use any soft cheese or thick sour cream.
Ingredients
- Cornmeal for polenta - 7.1 oz
- Butter - 1.8 oz
- Parmesan Cheese - 3.5 oz
- Cherry Tomatoes - 17.6 oz
- Garlic - 2 cloves
- Balsamic glaze - 2 teaspoons
- Sugar - a pinch
- Thyme - 1 teaspoon
- Goat cheese - 3.5 oz
- Basil - 0.4 oz
Step by Step guide
Step 1
Cook the cornmeal in salted water like you would for semolina porridge, stirring constantly. The consistency should be similar to that of liquid mashed potatoes.
Step 2
Add the butter and grated Parmesan to the hot porridge. The cheese should melt into the hot mixture. Add salt and pepper to taste.
Step 3
Grease a small tray or another suitable container with olive oil and pour in the polenta. Then place it in the refrigerator to set.
Step 4
Line a baking sheet with parchment paper and place the cherry tomatoes on it. Drizzle them with olive oil, season with salt and pepper to taste, and press the garlic on top. It’s best to pierce each tomato to prevent them from bursting at high temperatures.
Step 5
Sprinkle the tomatoes with a little sugar, brush with balsamic glaze, and add finely chopped thyme.
Step 6
Roast the tomatoes in the oven for 10 minutes at 320°F.
Step 7
Remove the polenta from the refrigerator. It should have set into a solid block. Cut it into even rectangles. Brush with olive oil and lightly fry on a well-heated skillet (preferably a grill).
Step 8
Top the fried polenta with the cherry tomatoes and drizzle with the sauce from the baking sheet.
Step 9
You can add pieces of goat cheese and basil on top and drizzle with balsamic glaze.
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