Ingredients — what you'll need
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- 3 gram Olive Oil
- 100 milliliter Whipping Cream 33%
- 5 milliliter Balsamic Vinegar
- 1 piece Halloumi
- 100 gram Parmesan
- 100 gram Cherry Tomatoes
- 5 milliliter Olive Oil
- 10 gram Fresh Basil
- 500 milliliter Water
- 50 gram Instant Cornmeal Polenta (dry)
- 3 gram Salt
- 10 gram Onion Chutney
Step-by-step method
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.
1/4
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.
Ingredients
- 100 gram Cherry Tomatoes
- 5 milliliter Olive Oil
- 5 milliliter Balsamic Vinegar
- 5 gram Fresh Basil
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.
Ingredients
- 50 gram Instant Cornmeal Polenta (dry)
- 500 milliliter Water
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.
Ingredients
- 1 piece Halloumi
- 100 gram Parmesan
- 100 milliliter Whipping Cream 33%
- 3 gram Salt