Serve up this cheesy polenta as a satisfying side for winter meals.
- 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.
- 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.
- 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.
- Combine pesto and remaining oil in a small bowl. Cut tomatoes into small bunches. Place on top of polenta. Drizzle with pesto mixture.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set