Polenta with Roasted Tomatoes

Ingredients

Roasted tomatoes

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

Polenta

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

Equipment

• Cast Iron Fry Pan
• Enameled Cast Iron Roasting Pan

Instructions

Polenta

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 cook 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)