adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Skillet polenta with bocconcini and roast tomatoes
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in creamy, velvety polenta with a rich cheesy twist - the perfect winter side.
Ingredients:
  • 500ml (2 cups) milk
  • 140g (3/4 cup) instant polenta
  • 15g butter, chopped
  • 2 eggs
  • 20g (1/4 cup) finely grated parmesan or vegetarian hard cheese
  • 2.00 gm baking powder
  • 150g bocconcini, torn
  • 250g cocktail truss tomatoes
  • 18.20 gm extra virgin olive oil
  • 20.00 gm basil pesto
Instructions:
  • Preheat oven to 180C. In a saucepan over medium heat, gently heat 375ml (1 1/2 cups) milk until it almost simmers. Slowly pour in the polenta while stirring continuously. Cook and stir for 2 minutes until thickened. Remove from heat, add butter, and season to taste. In a jug, whisk together eggs, parmesan, baking powder, and the remaining milk. Combine with the polenta mixture.
  • Grease an 18.5cm ovenproof frying pan, then pour the mixture in. Bake for 10 minutes, then sprinkle with bocconcini. Bake for an additional 16-18 minutes until firm and the bocconcini is melted. Let it rest for 10 minutes before serving.
  • Place the tomatoes on a lined baking tray, drizzle 2 teaspoons of oil, season, and bake for 10-12 minutes until just tender.
  • In a small bowl, mix pesto with the remaining oil. Cut tomatoes into small bunches and arrange on top of the polenta. Drizzle with the pesto mixture.

Similar Recipes