Grilled Polenta with roasted tomato confit and balsamic glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Tomato Confit - 6 Roma tomatoes cut in half2 teaspoons of sugar1 tablespoon olive oil2 tablespoon chopped fresh rosemary1/4 cup of tomato paste125g instant polenta3 tablespoons balsamic glazeShaved parmesan for garnish.
To make polenta bring 4 cups of water to the boil, slowly sprimkle in polenta stirring in polenta until thick.
Continue to cook over medium heat stirring continuously for 20-25 mns.
Spoon hot polenta into a lightly greased 18cm X 28cm shallow tray and allow to cool.
In a large bowl combine tomatoes, sugar,olive oil, rosemary and tomato paste mixing it well.
Spread contents onto a baking tray.
Bake in a preheated oven at 180C for 20-30 mins or until tomatoes are soft.
When polenta is cool cut polenta into 24 piecesand place under a grill until lighltly browned on top.
I used baby roma tomatoes and placed them on top of grilled polenta.
Drizzle with balsamic glaze and garnish with shaved parmesan chees.
Serving Size: makes 24 pieces
Number of Servings: 24
Recipe submitted by SparkPeople user TONYHAGEN.
Continue to cook over medium heat stirring continuously for 20-25 mns.
Spoon hot polenta into a lightly greased 18cm X 28cm shallow tray and allow to cool.
In a large bowl combine tomatoes, sugar,olive oil, rosemary and tomato paste mixing it well.
Spread contents onto a baking tray.
Bake in a preheated oven at 180C for 20-30 mins or until tomatoes are soft.
When polenta is cool cut polenta into 24 piecesand place under a grill until lighltly browned on top.
I used baby roma tomatoes and placed them on top of grilled polenta.
Drizzle with balsamic glaze and garnish with shaved parmesan chees.
Serving Size: makes 24 pieces
Number of Servings: 24
Recipe submitted by SparkPeople user TONYHAGEN.
Nutritional Info Amount Per Serving
- Calories: 53.6
- Total Fat: 2.7 g
- Cholesterol: 1.6 mg
- Sodium: 101.3 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.4 g
- Protein: 1.6 g
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