Goat cheese polenta with roasted cherry tomatoes Ⓥ

For 2 persons. Soft polenta enriched with goat cheese, alongside sweet cherry tomatoes and basil oil, a dish that goes perfectly with the freshness of alcohol-free white wine from Giesen Sauvignon White past.
Goat cheese polenta with roasted cherry tomatoes Ⓥ

Ingredients

  • 1 cup polenta (corn semolina)
  • 3 cups water
  • 150 grams of soft goat cheese
  • 250 grams cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Fresh basil leaves, for garnish
  • Salt and pepper to taste

Preparation method

  1. To prepare the Polenta: Bring the water to the boil in a medium saucepan.
  2. Slowly add the polenta while stirring constantly to avoid lumps.
  3. Simmer the polenta gently, stirring occasionally, according to the packet instructions (usually about 15-20 minutes), until thick and creamy.
  4. Add the soft goat cheese to the polenta and stir well until the cheese has completely melted and the polenta is smooth and creamy. Season with salt and pepper to taste.
  5. Preparation of the Roasted Cherry Tomatoes: Preheat the oven to 200°C.
  6. Divide the halved cherry tomatoes over a baking tray lined with baking paper.
  7. Sprinkle the cherry tomatoes with olive oil and season with salt and pepper.
  8. Roast the cherry tomatoes in the preheated oven for 15-20 minutes, or until soft and lightly caramelized.
  9. To serve: Divide the warm goat cheese polenta between two serving plates. Spoon the roasted cherry tomatoes on top of the polenta. Drizzle some fresh basil oil over the cherry tomatoes. Garnish with fresh basil leaves for an extra pop of flavor and color.