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Cooking
Creamy Polenta with Roasted Tomatoes and Onion Chutney
· 2 servings
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.
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.
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.
Serve
Top the finished polenta with the roasted tomatoes and halloumi, sprinkle with fresh basil, and add the onion chutney. Finish with a drizzle of olive oil.