Grilled Polenta with roasted tomato confit and balsamic glaze

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Grilled Polenta with roasted tomato confit and balsamic glaze calories by ingredient
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Number of Servings: 24


    Tomato Confit -
    6 Roma tomatoes cut in half
    2 teaspoons of sugar
    1 tablespoon olive oil
    2 tablespoon chopped fresh rosemary
    1/4 cup of tomato paste
    125g instant polenta
    3 tablespoons balsamic glaze
    Shaved 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.

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