Chilli Polenta with Cherry Tomatoes
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 1hr 30mins
-
- Serves
- 4
-
- Calories
- 867
These tasty little polenta stacks would make a delicious lunch or light dinner when served with a rocket salad.
recipe updated 11 Oct 2021
Ingredients
-
- Garlic clove
- 1
-
- Parmesan cheese
- 25 g
-
- Cherry tomatoes
- 250 g
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- Red onion
- ½
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- Fresh parsley
- 15 g
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- Fresh chives
- 15 g
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- Black olives
- 50 g
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- Brown sugar
- 1 tablespoon
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- Balsamic vinegar
- 4 tablespoons
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- Olive oil
- 3 tablespoons
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- Pesto
- 100 g
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- Polenta
- 500 g
-
- Pine nuts
- 50 g
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- Salt
- as needed
-
- Rocket
- as needed
Tools
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Oven
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Wooden spoon
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Serving plate
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Medium bowl
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Plate
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-
Saucepan
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Glass baking dish - 13 x 9 x 2"
Step preview
- Pre-heat oven - 30 min, 190°C
- Add brown sugar and balsamic vinegar to a clean saucepan
- Heat until sugar has dissolved - medium heat
- Boil
- Simmer - approx 20 min
- Add olive oil, garlic clove, parmesan cheese and pesto to a clean medium bowl
- Mix
- Add polenta to a clean plate
- Cut
- Arrange polenta in glass baking dish
- Bake - 15 min, 190°C
- Add cherry tomatoes, red onion, fresh parsley, fresh chives, black olives, pine nuts and salt to a clean medium bowl
- Mix
- Arrange filling in glass baking dish
- Bake - 15 min, 190°C
- Add olive oil to the glaze
- Beat until combined
- Transfer content of glass baking dish to serving plate
- Drizzle serving plate with glaze
- Serve with rocket