I have infinite love for polenta: it’s soft, creamy and really comforting. This polenta with roasted cherry tomatoes and leek is perfect for a light dinner or a meatless Monday.
If you rather not use milk for the polenta you can also use vegetable or chicken stock and the result is also really nice. I just like extra creamy polenta 🙂
You can also use many different vegetables for this dish such as zucchini, squash or pumpkin, asparagus, etc. I also have another recipe with sautéed mushrooms and caramelized onions.
I topped everything with a poached egg because WHY NOT haha I just love it with polenta. The yolk is yet another creamy element adding to the comfort.
Creamy Polenta with Roasted Cherry Tomatoes and Leek
Ingredients
For the roasted cherry tomatoes and leeks
- 300 g cherry tomatoes
- 2 leeks without the dark green section on top
- 10 thyme sprigs
- olive oil
- salt and pepper
- 3 garlic cloves crushed
For the creamy polenta
- 100 g polenta
- 600 ml milk (any kind you like)
- 30 g freshly grated parmesan cheese
- salt and pepper
- 20 g unsalted butter
For the poached egg
- 4 eggs
- water to fill a small pot
- 15% of the water in apple / cider vinegar
Instructions
For the roasted cherry tomatoes and leeks
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Cut the leeks diagonally in 5cm pieces and place them on the baking tray.
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Keep small cherry tomatoes whole and cut larger ones in half. Place them on the tray as well.
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Season with salt, pepper and lay the garlic cloves around the veggies.
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Top with thyme sprigs, salt, pepper and drizzle with plenty of olive oil so they don't burn nor stick to the pan.
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Take them to a preheated oven at 180C for 30-40min or until really soft and starting to become golden.
For the creamy polenta
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Put the polenta and milk in a pot and stir with a whisk over medium heat.
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Once it comes to a boil taste it to see if it needs more cooking (you shouldn't feel any hard granules). If it needs further cooking add more milk and continue cooking.
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Add the parmesan cheese, let it melt and finish with the butter. Season with salt and pepper.
For the poached egg
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Bring the water and vinegar to a boil.
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Break the egg into a small container or ramekin.
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Lower the heat for the water until you don't see any bubbles.
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Make a swirl with a spoon, bring the container with the egg close to the water and turn it over at once.
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Carefully and delicately stop the swirl in the water to prevent the egg from stretching.
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Let cook for 2min or until you can touch it and feel the egg white hard and the yolk liquid in the center. Whenever you add another egg you want to bring the water back into a boil before lowering the heat and adding it.
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Cut the tail of the egg (formed by the most liquid part of the egg white) off. Place it on a dish first so the extra water can fall off it.
