The polenta with roasted tomatoes and mozzarella to make a scrumptious meal very best for a lunch on a sunny summer season’s day!
Sauté pan with lid
Put together the polenta (see recipe).
Put together the tomatoes
Gently wash the grape tomatoes and place into an oiled baking pan.
Sprinkle a pinch of salt and drizzle olive oil on high.
Snip the tomatoes with scissors or cross with the tip of a knife to keep away from them bursting.
Bake the tomatoes at 180°C for 6-8 minutes.
End the dish
Mash 4 to five tomatoes with the olive oil and a pinch of salt till they type a puree.
Prepare 2 polenta desserts on a plate with the roasted grape tomatoes on the aspect.
Drizzle the tomato puree, pesto sauce and balsamic syrup across the plate with a number of mozzarella pearls.
Energy: 392kcal Carbohydrates: 27g Protein: 13gFats: 26gLdl cholesterol: 32mg Sodium: 306mg Fiber: 2g Sugar: 5gVitamin A: 1674IUVitamin C: 21mgCalcium: 226mgIron: 1mg