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!
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Appetisers & Starters, Vegetarian
Cuisine Italian
Servings 2 people
Calories 392 kcal
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.
Calories: 392kcalCarbohydrates: 27gProtein: 13gFat: 26gCholesterol: 32mgSodium: 306mgFiber: 2gSugar: 5gVitamin A: 1674IUVitamin C: 21mgCalcium: 226mgIron: 1mg
Keyword cornmeal, mozarella, on the vine, polenta, tomatoes