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!

Related Recipes

Make Your Own Kombucha

Gluten free, dairy free, vegan, vegetarian Adapted from My New Roots. Kombucha (“kom-booch-ah”) is fermented tea that has been made for centuries due to its potential health benefits. Made using a SCOBY, which stands for Symbiotic Culture of Bacteria and

read more

share this with friends

Thin Crêpes with Manuka Honey

Weekends are for sleeping in, relaxing … and crêpes! They’re lighter, thinner and crispier than its cousin (pancakes) and make for the perfect weekend breaky. Drizzle some nourishing Mānuka honey for its natural, earthy sweetness and potential health benefits. Servings:

read more

share this with friends

Fully Loaded Vegan Nachos

This vegan recipe is SO delicious and easy to throw together, you will be licking your fingers wanting more! The crunch of baked corn chips is magical with the explosion of flavour from soft beans, avocado, veggies, vegan cheese and

read more

share this with friends