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 1Spray 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 2Meanwhile, 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 3Preheat 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 4Combine 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.
Additional information for Polenta with roast tomatoes, rocket & parmesan
Preparation: Minutes, Cooking: Minutes, Serving: 4 Person, Level:
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’MearaYou May Also Like
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