At a glance
You're building a rich, cozy dinner with three components that come together beautifully: creamy Parmesan polenta, roasted cherry tomatoes, and crispy fried halloumi. The polenta thickens fast and needs to be served right away, while the tomatoes get a slow roast to bring out their sweetness, so timing is key to getting everything ready at once.
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Roast the tomatoes
Season the cherry tomatoes with salt, drizzle with olive oil and balsamic vinegar, add chopped basil, and roast in the oven at 160°C for 30 minutes.
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Make the polenta
Bring the water to a boil, then gradually whisk in the polenta. It thickens very quickly and soaks up a lot of water, so serve it as soon as it's cooked. If reheating, stir in a bit more water and cream.
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Season the polenta and fry the cheese
Stir until the polenta thickens. Add the cream and grated Parmesan, then season with salt. Fry the halloumi in a pan until crisp and golden.
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How it went
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