Polenta with Goat's Cheese & Pan Roasted Tomatoes Recipe | Abel & Cole

Polenta with Goat's Cheese & Pan Roasted Tomatoes

Cooking time
Serves2 people
Vegetarians

If dinner could give you a cuddle (and who’s to say it can’t) this silky polenta dish would be the dinner to do it. Topped with peppery rocket, soft, creamy goat’s cheese and ripe, juicy peak-season tomatoes, this is an autumnal meal that says ‘hugs all round’.

Ingredients

  • 1 vegetable stock cube
  • 800ml boiling water
  • 100g polenta
  • 200g heirloom tomatoes
  • 250g cherry vine tomatoes
  • 1½ tbsp olive oil
  • 3 garlic cloves
  • 50g rocket
  • Sea salt
  • Freshly ground pepper
  • 100g petit chèvre cheese
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Method

1. Fill your kettle and boil it. Crumble the stock cube into a heatproof jug and stir in 800ml boiling water till the stock cube is dissolved. Pour the vegetable stock into a large pan, pop on a lid and bring back to the boil.
2. When the stock is boiling, slowly trickle in the polenta, stirring with a wooden spoon as you add it so it is smooth. Once all the polenta is added, turn the heat down to very low, pop on a lid (or use a baking tray if you don’t have a lid) and cook, stirring often, for 10 mins till the polenta has thickened a little.
3. While the polenta cooks, halve the heirloom and cherry vine tomatoes. Peel and finely slice the garlic cloves.
4. Warm 1 tbsp olive oil in a frying pan for 1 min, then add the tomatoes. Season with a good pinch of salt and pepper. Fry, stirring often, for 5 mins till the tomatoes have just softened. Add the garlic and fry for 1-2 mins till the pan smells aromatic.
5. Toss the rocket with ½ tbsp olive oil and a pinch of salt and pepper.
6. Taste the polenta and add a pinch of salt if you think it needs it. Divide the polenta between 2 warm bowls. Top with the rocket, tomatoes and Petit Chèvre cheese. Serve straight away.
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