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Warm Polenta with Roasted Tomatoes and Rocket

Name: Warm Polenta with Roasted Tomatoes and Rocket
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4
Ingredients: 250 g instant polenta; 900 ml vegetable stock; 400 g cherry tomatoes; 80 g rocket; 50 g Parmesan; 2 tbsp olive oil; 1 tsp fresh thyme leaves; 1/2 tsp salt; 1/4 tsp black pepper

Zusammenfassung

Creamy polenta with sweet roasted tomatoes, rocket and a little Parmesan.

Warm polenta with roasted tomatoes and rocket

Preparation

Heat the oven to 220 C conventional or 200 C fan. Halve tomatoes and put them cut-side up on a lined tray. Toss with 1 tablespoon oil, thyme, 1/4 teaspoon salt and pepper. Roast 18 to 20 minutes until soft and browned at the edges.
Bring stock to a boil in a heavy saucepan. Lower heat to medium-low and slowly pour in polenta in a thin stream while whisking continuously. Stir with a wooden spoon for 5 to 7 minutes, until thick, smooth and no longer gritty; follow the packet time if it differs. Stir in Parmesan, remaining oil and remaining salt.
Spoon polenta into warm bowls. Top with roasted tomatoes and their juices, then scatter rocket over the top. Serve immediately while the polenta is soft.