Pan-fried Polenta with Roasted Tomatoes and Mozzarella Pearls

🧂 Ingredients

• Pan-fried polenta

  (see recipe [https://culinaryambition.com/polenta-cake/])
• 300 gr grape tomatoes

  tomatoes on the vine
• 30 ml olive oil
• 8-10 pcs mozzarella pearls
• 2 tsp pesto sauce

  (see recipe [https://culinaryambition.com/coriander-pesto/])
• 1 tsp balsamic syrup

Instructions

• 1 Gently wash the grape tomatoes and place into an oiled baking pan.
• 2 Sprinkle a pinch of salt and drizzle olive oil on top.
• 3 Snip the tomatoes with scissors or cross with the tip of a knife to avoid them
  bursting.
• 4 Bake the tomatoes at 180°C for 6-8 minutes.
• 5 Mash 4 to 5 tomatoes with the olive oil and a pinch of salt until they form a
  puree.
• 6 Arrange 2 polenta cakes on a plate with the roasted grape tomatoes on the side.
• 7 Drizzle the tomato puree, pesto sauce and balsamic syrup around the plate with a
  few mozzarella pearls.

Nutrition Info