Baked Polenta and Cherry Tomato Squares


Olive oil

4 cups vegetable stock (gluten-free)

Sea salt

1 cup Flannerys Own polenta

Cracked pepper

1 punnet cherry tomatoes


  • 1. Preheat oven to 200 degrees. Lightly grease a 20cm x 20cm baking tin with olive oil. Line the base and sides with baking paper.

  • 2. In a large saucepan, bring the stock and salt to the boil. Reduce to low and gradually add the polenta, whisking until thickened for about 25 minutes.

  • 3. Once very thick, stir in some cracked pepper.

  • 4. Spread the polenta into the pan, allowing to cool. Top with cherry tomatoes in lines throughout the tray.

  • 5. Transfer to the fridge to set for 2-3 hours.

  • 6. Once firm, place in the oven for 20-25 minutes.

  • 7. Garnish with fresh herbs (basil is great if you have it) and enjoy!

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