Skillet polenta with bocconcini and roast tomatoes

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

Recipe «Skillet polenta with bocconcini and roast tomatoes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.