Polenta, Basil and Blistered Cherry Tomatoes

Ingredients

1.5L chicken stock
340 g polenta
40 g shredded Parmesan
250 g vine-ripened cherry tomatoes
80mL extra virgin olive oil
80mL balsamic vinegar
210 g tub bocconcini, drained, torn
1/2 cup basil leaves, torn

Method

Line the base and sides of a 20 cm x 30 cm (base measurement) lamington or Swiss roll pan with baking paper.

Place the stock in a large saucepan and bring to the boil over medium-high heat. Add the polenta in a slow, steady stream, stirring constantly until combined. Reduce heat to low. Cook, stirring often, for 8 minutess or until the polenta thickens. Remove from heat.

Add the Parmesan and stir until well combined. Season. Pour evenly into the lined pan and smooth the surface. Place in the fridge for 2-3 hours or until firm.

Cut polenta into triangles. Spray with olive oil spray. Heat a barbeque grill or char-grill on high. Cook the polenta, turning, for 5 minutes each side or until lightly charred.

Spray tomatoes with olive oil spray and cook on the grill for 3 minutes or until just tender and blistered.

Place oil and vinegar in a screw-top jar. Season. Seal and shake until well combined.

Arrange the polenta pieces on a large serving platter and top with tomatoes, bocconcini and basil. Drizzle with a little dressing.

Season. Serve with the remaining dressing.

Credits: Coles

Photo Credits: Coles