Polenta with Roasted Tomatoes

polenta with roasted tomatoes recipe


Roasted tomatoes

  • Tomatoes (whole or halved)
  • 2-3 tbsp Olive oil
  • Salt & Pepper
  • 4 sliced garlic cloves
  • 3 tbsp Balsamic vinegar
  • Thyme


  • 7.5 dl water
  • 1 vegetable stock cube
  • 1 dl parmesan
  • 2.5 dl Polenta
  • 1-2 tbsp olive oil
  • Salt and pepper



  1. Bring the water to a boil with the vegetable stock cube.
  2. Add polenta while stirring vigorously until it forms a smooth porridge. Turn down the heat and keep stirring for about 8 minutes.
  3. Remove the pot from the heat and add parmesan. Season with salt and pepper.
  4. Spread the polenta 2-3 cm thick in a pre-oiled form. Even out the surface with a silicone spatula or a spoon. Let the polenta rest in the fridge for an hour or two.
  5. Cut the polenta into square pieces and fry in oil for about 2 minutes on each side. 

Roasted tomatoes

  1. Preheat the oven to 160°C / 320°F.
  2. If you use whole tomatoes, make a hole in them with a knife.
  3. Put the tomatoes on a roasting pan, add the garlic, and drizzle over the olive oil and balsamic vinegar. Add the thyme and roast in the oven for 1 hour.
  4. Serve with creme fraiche and basil (optional)

polenta in a enameled cast iron roasting pan

Roasted tomatoes in an emameled cast iron roasting pan

Polenta on a serving board with roasted tomatoes


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