Soft Polenta with Roasted Cherry Tomatoes

- goop

Serves: 4 | Cooking Time: 30 minutes | Easy

4 punnets cherry tomatoes
1 tablespoon olive oil
salt and freshly ground black pepper
1 garlic clove, very finely grated or minced
6 large fresh basil leaves, thinly sliced
1 cup instant polenta
1/3 cup grated parmesan cheese
2 tablespoons unsalted butter
250g burrata or mozzarella cheese, torn

1. Preheat the oven to 230°C.
2. Arrange cherry tomatoes in an even layer on a large tray with baking paper.
3. Toss tomatoes with olive oil and a couple of generous pinches of salt and pepper.
4. Roast for 10 minutes, or until burnished and starting to pop, then remove from oven.
5. In a medium saucepan, bring 3 cups water plus 1 teaspoon of salt to a boil.
6. Add the polenta and cook according to the package instructions.
7. Add the parmesan and butter and transfer to a serving platter or bowl.
8. Toss roasted tomatoes with the garlic and basil.
9. Top polenta with roasted tomatoes and torn burrata cheese.

June 23, 2016 by Il Providore (Main Login)
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