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Recipe

Polenta with Grape Tomatoes, Bocconcini and Pesto

24
Serves
5 MINS
Prep Time
15 MINS
Cook Time
7
Ingredients
Ingredients
Method
  • 12 Grape Tomatoes, halved
  • 2 cups milk
  • 1 cup water
  • 100 grams instant polenta
  • 1/2 cup finely grated parmesan
  • sliced into 24 pieces bocconcini, 100 grams
  • 60 ml pre-made basil pesto
  1. In a large saucepan, bring milk and water to the boil. Add polenta and reduce heat to low.
  2. Cook for 5 minutes, stirring constantly until thick. Remove from heat and stir in parmesan and butter.
  3. Grease a baking tray and pour in polenta. Spread to a rectangle 12cm x 18cm and approximately 5mm thick. Refrigerate for 2 hours.
  4. Cut into 3cm diameter circles and char-grill briefly on both sides till lightly browned.
  5. Top each round with bocconcini slice, halved grape tomato and a drizzle of pesto. Secure with a cocktail pick to serve.