✤200g instant polenta
✤1 tbsp butter
✤75g parmesan cheese
✤400g tomatoes on the vine
✤3 tbsp olive oil, divided
✤2 cloves garlic, peeled & minced
✤1 tsp (4g) sugar
✤2 thyme sprigs, leaves only, roughly chopped
✤1 tbsp balsamic vinegar + more for drizzle
✤250g creamy goat’s cheese or curd
✤ Fresh basil leaves, torn
✤ salt & pepper, to taste
❖Grease a deep baking dish or tray.
❖Cook polenta according to package directions. Once cooked, beat in the butter & parmesan. Add salt & pepper to taste, then pour into prepared dish. Cover and chill 30-40 min.
❖Preheat oven to 500°F (260°C).
❖Place tomatoes on a separate baking tray, still on vine. Prick each tomato with the point of a sharp knife. Drizzle with 1 tbsp olive oil, garlic, sugar, thyme, salt, pepper & 1 tbsp balsamic. Roast 10-12 min, until blistered and tender.
❖Once polenta is chilled, remove from pan and slice into 8 wedges. Place griddle pan over medium heat. Brush wedges with remaining olive oil. Griddle until charred and warmed through.
❖Top wedges with tomatoes, cheese, basil & more balsamic.
