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Polenta with roast tomatoes, rocket & parmesan
Polenta with roast tomatoes, rocket & parmesan
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Simplify and savor summer nights with this quick and easy five-ingredient meal.
Ingredients:
  • Olive oil spray
  • 1L (4 cups) water
  • 170g (1 cup) instant polenta
  • 500g cherry tomatoes, halved
  • 45.50 gm olive oil
  • 20.00 ml white wine vinegar
  • 1 bunch watercress, sprigs picked
  • 50g shaved parmesan
Instructions:
  • Grease a 22cm round cake pan with oil and line the base with non-stick baking paper. Boil water in a large saucepan, season with salt and pepper. Gradually add polenta while stirring constantly until thickened. Transfer the mixture to the cake pan, smooth the surface, and let it set for 1 hour.
  • Preheat your oven to 180°C. Line a baking tray with non-stick baking paper. Arrange tomatoes cut-side up on the tray. Drizzle with 2 teaspoons of oil and season with salt and pepper. Bake for 8-10 minutes until tender.
  • Preheat the grill to high heat. Cut the polenta into 8 wedges and place them on a baking tray. Brush the polenta with the flavorful juices from the tomato. Grill the polenta wedges about 6cm from the heat source for 3-4 minutes on each side until they turn golden brown.
  • In a small bowl, mix the vinegar with the remaining oil. In a large bowl, mix the watercress and parmesan, season with salt and pepper. Drizzle the dressing over the mixture and toss gently to combine. Serve the watercress salad, polenta, and tomato on separate plates.

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