Recipes › Breakfast

Parmesan Polenta with Roasted Cherry Tomatoes

Parmesan Polenta with Roasted Cherry Tomatoes – Forkwise recipe card (illustration, no photo yet)
BreakfastItalian⏱ 35 minServes 2EasyForkwise original⭐ Star recipe · PlusGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 250 g cherry tomatoes
  • 1 tbsp olive oil
  • Salt and pepper
  • 2½ cups water

…and 3 more ingredients.

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Ingredients

  • 250 g cherry tomatoes
  • 1 tbsp olive oil
  • Salt and pepper
  • 2½ cups water
  • ½ cup polenta
  • 3 tbsp grated Parmesan
  • A few basil leaves

Method

  1. Roast the tomatoes with the oil, salt and pepper at 200°C (400°F) for 20 minutes, until blistered.
  2. Meanwhile, whisk the polenta into boiling salted water and cook, stirring, until thick. Stir in the Parmesan.
  3. Top the polenta with the tomatoes and their juices, and the basil.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.