tomatoes on the vine  - 1659683284 Pan fried Polenta with Roasted Tomatoes and Mozzarella Pearls - Pan-fried Polenta with Roasted Tomatoes and Mozzarella Pearls 

Pan-fried Polenta with Roasted Tomatoes and Mozzarella Pearls 

The polenta with roasted tomatoes and mozzarella to make a scrumptious meal very best for a lunch on a sunny summer season’s day!

- Pan fried Polenta with Roasted Tomatoes and Mozzarella Pearls - Pan-fried Polenta with Roasted Tomatoes and Mozzarella Pearls - ir t culinaryambit 20 language en US l li2 o 1 a B0815KPZVB - Pan-fried Polenta with Roasted Tomatoes and Mozzarella Pearls 

Air fryer

- 1659683284 829 Pan fried Polenta with Roasted Tomatoes and Mozzarella Pearls - Pan-fried Polenta with Roasted Tomatoes and Mozzarella Pearls -  - Pan-fried Polenta with Roasted Tomatoes and Mozzarella Pearls 

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

Key phrase cornmeal, mozarella, on the vine, polenta, tomatoes

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