Skillet polenta with bocconcini and roast tomatoes

Cooking Vegetarian Skillet polenta with bocconcini and roast tomatoes

Serve up this cheesy polenta as a satisfying side for winter meals.

Lables: Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180C. Bring 375ml (1 1/2 cups) milk just to a simmer in a saucepan over medium heat. Add polenta in a thin, steady stream, stirring constantly. Cook, stirring, for 2 minutes or until thick. Remove from heat. Stir in the butter. Season. Whisk eggs, parmesan, baking powder and remaining milk in a jug. Stir into polenta.
  2. Pour into a greased 18.5cm ovenproof frying pan. Bake for 10 minutes. Top with bocconcini. Bake for a further 16-18 minutes until firm and bocconcini has melted. Set aside for 10 minutes.
  3. Meanwhile, place the tomatoes on a lined baking tray. Drizzle with 2 teaspoons of the oil. Season. Bake for 10-12 minutes until just tender.
  4. Combine pesto and remaining oil in a small bowl. Cut tomatoes into small bunches. Place on top of polenta. Drizzle with pesto mixture.

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500ml milk
140g instant polenta
15g butter, chopped
2 eggs
20g finely grated parmesan or vegetarian hard cheese
1/2 tsp baking powder
150g bocconcini, torn
250g cocktail truss tomatoes
1 tbsp extra virgin olive oil
1 tbsp basil pesto

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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