Polenta with Cherry Tomatoes

It is feelgood food at it's best and easy to make. The creamy polenta with the slight cheese flavour compliments the oven-baked cherry tomatoes well.    

 

Ingredients | Serves 4
400 g
Polenta, medium grain
500 g
Cherry tomatoes, mixed colours
100 g
Parmesan cheese, grated
30 g
Butter
800 ml
Vegetable stock
1 bunch
Chives
 
Olive oil
 
Salt, pepper and sugar for seasoning
Preparation
  1. Preheat the oven to 180° C.

  2. Wash the cherry tomatoes and put them in an oven-prove dish. Sprinkle with a little sugar and salt, then pour olive oil generously over the tomatoes. Toss the tomatoes making sure all are coated with oil.

  3. Bake the tomatoes in the oven for about 30 minutes, until they are soft and cooked.

  4. Bring the vegetable stock to the boil and pour in the polenta. Stir well until the polenta thickens. Depending on what coarseness and brand you use, it will be ready in 15–25 minutes. Cook according to the packet instructions.

  5. Once the polenta has thickened but is still fluid, remove the pan from the heat. Stir in the butter and the Parmesan cheese.

    Serving | Ladle the polenta into deep plates and spoon the baked cherry tomatoes on top. Finally, sprinkle with some fresh cut chives.