Creamy Polenta Stacks with Roasted Tomatoes and Crispy Basil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   In a bowl, toss the cherry tomatoes with 1 tablespoon olive oil, the balsamic vinegar, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on the tray and roast for 20 minutes at 220 °C / 425 °F, until tender and lightly caramelized.

3. 3

   While the tomatoes roast, bring the water to a boil in a medium saucepan. Add the remaining salt, remaining black pepper, and garlic powder.

4. 4

   Lower the heat and slowly pour in the instant polenta while whisking constantly to avoid lumps. Cook for 5 to 7 minutes, stirring, until thickened.

5. 5

   Remove the saucepan from the heat and stir in the grated Parmesan cheese along with 1 tablespoon olive oil. Mix until creamy and smooth.

6. 6

   Spread the hot polenta into a dish or rectangular pan in a layer about 2 cm / 3/4 inch thick. Let it rest for 10 minutes until firm but still warm.

7. 7

   Heat a large nonstick skillet over medium heat. Add the remaining tablespoon of olive oil.

8. 8

   Cut the polenta into 8 rectangles or rounds. Sear the pieces in the skillet for 3 to 4 minutes per side, until crisp and golden.

9. 9

   In the same skillet, add the fresh basil leaves and fry them for 20 to 30 seconds until crisp. Remove carefully and place on paper towels.

10. 10

    To serve, place two pieces of polenta per serving. Spoon over the roasted tomatoes with their juices, then top with crumbled goat cheese and crispy basil. Serve immediately.