Crispy polenta wedges with roast tomatoes
Polenta set firm, cut into wedges and fried until crisp outside and creamy within, with roast tomatoes and pesto. Plenty of waiting time, little effort.
- Time
- 60 min
- Serves
- 2
- Kind
- Party platters
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube and vegan pesto.
Method
- Brush a 20 cm dish or tin with 1 tbsp of the olive oil. In a medium pan, dissolve the stock cube in 600 ml of boiling water.
- Turn the heat to medium and slowly whisk in the quick-cook polenta. Stir for 4 to 5 minutes, until very thick, then stir in the nutritional yeast and black pepper.
- Pour into the dish, smooth the top and leave to cool for 30 minutes, until firm.
- Set the oven to 200°C (180°C fan). Put the cherry tomatoes and the whole, bashed garlic cloves on a small tray, drizzle with the balsamic vinegar and a pinch of salt, and roast for 20 minutes, until bursting.
- Cut the polenta into 6 to 8 wedges. Get the remaining 2 tbsp of oil hot in a large frying pan over a medium-high heat and fry the wedges for 4 minutes on each side, until golden and crisp.
- Serve the wedges with the roast tomatoes and their juices, the pesto and torn basil leaves.
Tip Make the polenta slab ahead and chill it; it cuts more cleanly cold. Check the pesto label for parmesan.
Per portion
| Energy | 601 kcal |
| Protein | 10 g |
| Carbohydrate | 68 g |
| of which sugars | 7 g |
| Fat | 31 g |
| of which saturates | 5 g |
| Fibre | 5 g |
| Salt | 2.59 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- polenta150 g
- vegetable stock cube1
- nutritional yeast1 tbsp
- olive oil3 tbsp
- cherry tomatoes300 g
- garlic2 cloves
- balsamic vinegar1 tbsp
- basil½ bunch
- vegan pesto40 g
