🌽 Baked Polenta with Cherry Tomatoes

4 servings · prep 15 min + repos · cook 30 min

Ingredients

• 250 g polenta (cornmeal)
• 1 l stock
• 400 g cherry tomatoes
• 80 g parmesan
• 2 garlic cloves
• Basil
• Olive oil
• Butter
• Salt, pepper

Method

1. Rain the polenta into the boiling stock and cook, stirring.
2. Stir in the butter and parmesan, then spread on a tray; let cool.
3. Cut into portions and drizzle with olive oil.
4. Add the cherry tomatoes and garlic to the tray.
5. Roast at 200°C for about 25 min and finish with basil.

Adapted from Food Channel L (YouTube)

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