Polenta with baked cherry tomatoes
4 servings
40 minutes
Polenta with roasted cherry tomatoes is the embodiment of Italian simplicity and refined taste. Its roots go back centuries when cornmeal became the foundation of peasant cuisine in Northern Italy. The delicate, creamy polenta enriched with Parmesan gains softness and depth of flavor. Roasted cherry tomatoes fill the dish with sweetness and rich aroma, complemented by balsamic sauce and fresh herbs. Light caramelization during roasting makes them the perfect accompaniment to crispy, slightly toasted polenta. Goat cheese adds zest while basil brings freshness. This dish is perfect as a standalone appetizer or a side for meat and fish and will also adorn a festive table. A true delight for Mediterranean cuisine lovers!
1
Cook the flour in salted water like semolina porridge, stirring constantly. The consistency should be like that of liquid mashed potatoes.
- Polenta cornmeal: 200 g
2
Add butter and grated parmesan to the ready hot porridge. The cheese should melt in the hot porridge. Add salt and pepper to taste.
- Butter: 50 g
- Parmesan (Parmigiano Reggiano): 100 g
3
Grease a small tray or another suitable container with olive oil and lay out the polenta. Then, place it in the refrigerator to set.
4
Line a baking tray with parchment paper and place cherry tomatoes on it. Drizzle with olive oil, season with salt and pepper to taste, and squeeze garlic on top. It's better to pierce each tomato to prevent them from bursting at high temperatures.
- Cherry tomatoes: 500 g
- Garlic: 2 cloves
5
We also sprinkle the tomatoes with a little sugar, coat them with balsamic sauce, and add finely chopped thyme.
- Sugar: pinch
- Balsamic glaze: 2 teaspoons
- Thyme: 1 teaspoon
6
Bake the tomatoes in the oven for 10 minutes at 160 degrees.
- Cherry tomatoes: 500 g
7
Take the polenta out of the fridge. It should become a single layer. Cut it into even rectangles. Brush with olive oil and lightly fry in a well-heated pan (preferably a grill).
8
Place cherry tomatoes on the roasted polenta and drizzle with sauce from the baking tray.
- Cherry tomatoes: 500 g
9
You can top it with pieces of goat cheese and basil, then drizzle with balsamic sauce.
- Goat cheese: 100 g
- Basil: 10 g
- Balsamic glaze: 2 teaspoons