As we have already shared our recipe for pan fried crispy polenta cake, today’s recipe is a straightforward amalgamation of this side dish with roasted tomatoes and mozzarella to make a delicious meal ideal for a lunch on a sunny summer’s day!

pan fried polenta with oven baked tomatoes

Pan-fried Polenta with Roasted Tomatoes and Mozzarella Pearls

The polenta with roasted tomatoes and mozzarella to make a delicious meal ideal for a lunch on a sunny summer’s day!

5 from 1 vote

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Prep Time 30

Cook Time 15

Total Time 45

Course Appetisers & Starters, Vegetarian

Cuisine Italian

Servings people

Calories 392 kcal

EQUIPMENT (click pictures for details)

Air fryer

Sauté pan with lid

Ingredients

Pan-fried polenta (see recipe)

For the tomatoes

300 gr grape tomatoes tomatoes on the vine
30 ml olive oil

For the garnish

8-10 pcs mozzarella pearls
2 tsp pesto sauce (see recipe)
1 tsp balsamic syrup

Instructions

Prepare the polenta (see recipe).

Prepare the tomatoes

Gently wash the grape tomatoes and place into an oiled baking pan.
Sprinkle a pinch of salt and drizzle olive oil on top.
Snip the tomatoes with scissors or cross with the tip of a knife to avoid them bursting.
Bake the tomatoes at 180°C for 6-8 minutes.

Finish the dish

Mash 4 to 5 tomatoes with the olive oil and a pinch of salt until they form a puree.
Arrange 2 polenta cakes on a plate with the roasted grape tomatoes on the side.
Drizzle the tomato puree, pesto sauce and balsamic syrup around the plate with a few mozzarella pearls.

Nutrition for 1 portion

Calories: 392kcalCarbohydrates: 27gProtein: 13gFat: 26gCholesterol: 32mgSodium: 306mgFiber: 2gSugar: 5gVitamin A: 1674IUVitamin C: 21mgCalcium: 226mgIron: 1mg

Keyword cornmeal, mozarella, on the vine, polenta, tomatoes

Pan-fried Polenta with Roasted Tomatoes and Mozzarella Pearls