Creamy Polenta with Roasted Tomatoes and Onion Chutney

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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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  2. 2/4

    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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  3. 3/4

    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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Creamy Polenta with Roasted Tomatoes and Onion Chutney

chilita
Active time total 45 min
Prep — Cook 45 min
12 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 12 ingredients

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About this recipe

It's starting to get properly chilly outside, so it's time to swap salads for something heartier at dinner. Like this fantastic polenta with Parmesan. It's beautifully creamy, rich and downright irresistible.

Gluten-free Vegetarian Main Course Warming & cozy Comfort food

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