I saw this griddled polenta with goats cheese & roasted tomatoes on a Gordon Ramsay show the other week. As soon as I saw it, my mouth was salivating and I knew straight away I just had to try it.
This is such a great dish to have for brunch if you’re entertaining people or even just any old Sunday brunch with the family. I love simple recipes and this one totally fits in with the Dad’s Home Kitchen mantra of simple, easy and fun. I love the texture and flavours of the polenta, goat cheese and roasted tomatoes coming together with the fresh basil. It really does put a spring in your step.
A good tip with the polenta is that I use vegetable stock instead of water when making it. It just takes your polenta to another level of flavour. You can use beef or chicken stock too if you wish. You can also plan ahead and make the polenta in advance and then just finish it off in the griddle pan as your tomatoes roast in the oven.
Lastly make sure you use a good salty goat’s curd or cheese as it will give the dish a delicious bite that goes amazingly with the savoury flavours from the polenta and roasted tomatoes. If you’re not a fan of either or you can’t find any, cream cheese or crème fraîche will do the job as well. Enjoy
Griddled Polenta with Goats Cheese & Roasted Tomatoes
Course: Breakfast, BrunchCuisine: Italian4
servings40
minutes20
minutesIngredients
200 g 200 polenta
Large knob of butter
400 g 400 tomatoes on the vine
1/2 cup 1/2 Parmesan cheese grated
2 2 garlic cloves peeled and crushed
2 2 thyme sprigs roughly chopped
250 g 250 creamy goat’s cheese or goat’s curd
4 4 fresh basil leaves torn
Olive oil
Pinch of sugar
balsamic vinegar
Salt & pepper to taste
Directions
- Cook the polenta according to the packet instructions.
- Once cooked, mix in the butter and Parmesan. Taste & adjust the seasoning as necessary, then pour into the prepared dish.
- Cover & put into the fridge overnight or at least 30 minutes.
- Preheat the oven to 200°C.
- Snip the tomatoes into small clusters still attached to the vine.
- Place them on a greased baking tray and prick each tomato with the point of a knife.
- Drizzle with olive oil, sprinkle over the garlic, sugar, thyme and season with salt and pepper. Drizzle with a little balsamic vinegar, then roast for 10–12 minutes, or until the tomatoes are blistered and tender.
- Grab your set polenta, turn it out of the dish and slice it into wedges or circles.
- Place a griddle pan over a medium heat.
- Brush the polenta wedges on either side with olive oil, season & griddle until charred and warmed through.
- Place the polenta on a serving plate, sit a cluster of tomatoes on top & spoon over any juices from the roasting pan.
- Top with a dollop of goat’s cheese or curd. Drizzle with a little more balsamic vinegar and garnish with the torn basil leaves. Enjoy!
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Great Job. I saw this show too but thank you for the recipe. The pics look great.