Crispy pan-seared polenta cakes layered with roasted tomatoes and a punchy herb oil.
Cook polenta in 800ml of water until firm, spread on a baking sheet, and let cool.
Roast cherry tomatoes in the oven at 200°C for 15 minutes.
Cut circles out of the firm polenta and pan-fry until golden brown.
Top the polenta cakes with roasted cherry tomatoes and mozzarella.
Bake briefly in the oven until the cheese melts.
Top with freshly chopped basil and pine nuts.
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