Ingredients
- ♡ Prepare polenta the day before click Polenta Base Recipe
- ♡ Extra Virgin Olive Oil for Brushing
- ♡ 1kg Cherry Truss Tomatoes
- ♡ 2 Tablespoons Olive Oil
- ♡ 2 Tablespoons Balsamic Vinegar
- ♡ To Serve: Creme Fraiche
Instructions
- ♥ Preheat barbecue grill on medium-high heat. Cut into prepared polenta in 1cm-thick pieces. Brush with oil. Cook for 2 minutes each side or until golden. Set aside.
- ♥ Preheat oven to 220°C/200°C fan forced. Line a large baking tray with baking paper. Place tomatoes on tray. Drizzle with oil and vinegar. Season with pepper.
- ♥ Roast for 15 minutes or until tomatoes just start to collapse. Remove from oven.
- ♥ Serve roasted tomatoes with grilled polenta and crème fraiche.
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