Braised tomatoes with cheese polenta

Name: Braised tomatoes with cheese polenta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 50 g Butter or margarine; 200 g Polenta grits; 3 Stem(s) Oregano; 50 g Parmesan cheese; 600 g cherry tomatoes; 4-6 Branches of rosemary; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 30 g Pine nuts; 2 TABLESPOONS Sugar; 1-2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Parmesan shavings

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
50 g Butter or margarine
200 g Polenta grits
3 Stem(s) Oregano
50 g Parmesan cheese
600 g cherry tomatoes
4-6 Branches of rosemary
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
30 g Pine nuts
2 TABLESPOONS Sugar
1-2 TABLESPOONS white balsamic vinegar
7-10 Tbsp Parmesan shavings

Directions

1
Bring 1 litre of water, approx. 1/2 teaspoon salt and fat to the boil. Add polenta while stirring continuously and simmer at medium heat for about 15 minutes. Then take polenta off the stove and let it simmer covered for about 15 minutes.
2
Wash the oregano, dab dry and chop the leaves and fold them into the polenta. Grate the parmesan. Wash the tomatoes, grate them dry and remove the stalk. Wash rosemary, dab dry and chop 2 sprigs coarsely.
3
Heat olive oil in a frying pan. Add tomatoes and rosemary, season with salt and pepper and braise for about 5 minutes. After about 2 minutes add pine nuts. Shortly before the end of the cooking time add sugar, caramelise and deglaze with vinegar.
4
Stir the grated Parmesan into the polenta and if the polenta is too firm, add some water. Season polenta again with salt and pepper, arrange with the braised tomatoes and garnish with sliced Parmesan and rosemary.