Polenta with baked tomatoes
I love polenta - it’s such a quick side to make and it can be so versatile! And when made with these baked tomatoes, this meal only requires your attention for about 15 mins, which is great!
Serves 4 people
Ingredients
500g instant polenta
2l vegetable stock
400g tomatoes (I like cherry tomatoes but it doesn’t matter)
1tbsp olive oil
1tbsp balsamic vinegar
pesto (optional)
salt, black pepper
Method
Heat oven to 160C/140C fan and line a baking sheet. Cut the tomatoes in halves, put them on a baking sheet and drizzle with olive and balsamic vinegar. Bake for 1 hour.
When the tomatoes are almost ready (around 50-55 mins in the oven), bring stock in a saucepan to boil and once its boiling, lower the heat to medium and slowly add polenta while stirring all the time (to avoid lumps). It thickens quickly, it takes just around 5 minutes to be ready.
If you fancy, stir couple tablespoon of pesto into polenta and serve immediately with tomatoes on top.