Polenta with Parmesan, roasted vegetables, and a Ciburger.
prepared for Titbit by: Chili Ta
Polenta isn’t eaten very often, which is a shame, because when seasoned just right, it’s absolutely delicious. And this combination with roasted tomatoes, crispy halloumi, and a slightly sweet onion burger is simply perfect for rainy summer evenings.
Ingredients for for 2 people
- 50 g of instant corn polenta
- 500 ml water
- 100 ml cream at least 15%
- 100 g Parmesan cheese
- Cherry tomatoes
- Olive oil
Balsamic vinegar - Fresh basil
- Halloumi cheese
- Salt
- Ciburger
Method
- Salt the cherry tomatoes, pour in olive oil, drizzle with vinegar over the balsamic, add the chopped basil and bake in the oven at 160 C for 30 minutes.
- Cook the polenta porridge according to the instructions – first bring the water to a boil, then gradually add the polenta. The porridge hardens very quickly and absorbs a lot of water, so serve it immediately after cooking. When reheating, you need to add water and cream to the porridge again.
- Stir until the porridge thickens. Add the cream and grated Parmesan cheese. Then season with salt.
- Fry the halloumi until crispy in a pan.
- Put tomatoes, halloumi, sprinkle with fresh basil and a great Ciburger on top of the finished porridge.
- Drizzle with olive oil.
