Goat cheese polenta with roasted cherry tomatoes Ⓥ

For 2 people. Soft polenta enriched with goat cheese, next to sweet cherry tomatoes and basil oil, a dish that perfectly matches the freshness of the Giesen Sauvignon Blanc fits.
Goat cheese polenta with roasted cherry tomatoes Ⓥ


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

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Giesen - New Zealand Sauvignon Blanc - World of NIX

Giesen - New Zealand Sauvignon Blanc


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    Let's make this cocktail

  • 1

    Preparation of the Polenta: Bring the water to a boil in a medium-sized pan.

  • 2

    Slowly add the polenta while constantly stirring to prevent lumps.

  • 3

    Let the polenta simmer gently, stirring occasionally, according to the instructions on the package (usually about 15-20 minutes), until thick and creamy.

  • 4

    Add the soft goat cheese to the polenta and stir well until the cheese is 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

    Spread the halved cherry tomatoes on a baking sheet lined with parchment paper.

  • 7

    Drizzle 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 they are soft and lightly caramelized.

  • 9

    Serving: Divide the warm goat cheese polenta between two serving bowls. 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 touch of flavor and color.