Polenta with roast tomatoes, rocket & parmesan by Kerrie Ray

Polenta with roast tomatoes, rocket & parmesan for 4 person

Shop smart, zoom home and get cooking, then spend the time you save enjoying summer nights. This five-ingredient meal makes it easy.

Ingredients for Polenta with roast tomatoes, rocket & parmesan

Polenta with roast tomatoes, rocket & parmesan, How to Make

  • Step 1
    Spray a round 22cm (base measurement) cake pan with oil. Line the base with non-stick baking paper. Bring the water to the boil in a large saucepan over high heat. Season with salt and pepper. Gradually add the polenta in a thin steady stream, stirring constantly with a wooden spoon. Cook, stirring, for 2-3 minutes or until mixture thickens and comes away from the side of the pan. Pour into the prepared cake pan. Smooth the surface. Set aside for 1 hour to set.
  • Step 2
    Meanwhile, preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place tomato, cut-side up, on the tray. Drizzle over 2 teaspoons of oil. Season with salt and pepper. Bake for 8-10 minutes or until tender.
  • Step 3
    Preheat grill on high. Cut the polenta into 8 wedges. Place on a baking tray. Brush with the juices from the tomato. Cook under grill, about 6cm from the heat source, for 3-4 minutes each side or until golden.
  • Step 4
    Combine the vinegar and remaining oil in a small bowl. Place the watercress and parmesan in a large bowl. Season with salt and pepper. Drizzle over the dressing and toss to combine. Divide the watercress mixture, polenta and tomato among serving plates.

Notes:

Additional information for Polenta with roast tomatoes, rocket & parmesan

Preparation: Minutes, Cooking: Minutes, Serving: 4 Person, Level:

Nutrition Info:

1490 kj Energy, 18g Fat Total, 4.5g Saturated Fat, 4.5g Fibre, 10g Protein, 37g Carbs (total),

All nutrition values are per serve

This Polenta with roast tomatoes, rocket & parmesan published first on: Australian Good Taste, Images by: Mark O’Meara

You May Also Like

Yoghurt & basil dip by Jane Hann
Yoghurt & basil dip for 6 person Blend natural yoghurt with basil and shallot for tzatziki with a twist. Ingredients

Gnocchi with spring vegetables by
Gnocchi with spring vegetables for 4 person This fast, fabulous and filling meal uses only six ingredients! Ingredients for Gnocchi

Haloumi, zucchini and grape-tomato skewers with basil oil by Alison Adams
Haloumi, zucchini and grape-tomato skewers with basil oil for 16 person Vegetarian barbecue food has never been easier with these

Beans with almond dukkah by Gemma Luongo
Beans with almond dukkah for person Ingredients for Beans with almond dukkah Beans with almond dukkah, How to Make Step

Barbecued tofu by Michelle Noerianto
Barbecued tofu for 6 person Spice up your night with a Korean barbecue feast starring this chilli tofu side. Ingredients