Polenta With Cherry Tomatoes & Fried Halloumi
This Polenta With Cherry Tomatoes & Fried Halloumi is the perfect summer dinner. Super easy to prepare and the summer comfort food!
Equipment
- Pot
- Skillet
Ingredients
- 1 l vegetable broth see notes for alternative
- 1 tbsp. butter
- 250 g polenta
- Salt
- Pepper
- Italian herbs check notes
- 1 Halloumi
- 1 shallot in cubes
- 3 garlic cloves
- 500 g cherry tomatoes
- rosemary
- 2 tbsp. oil
Instructions
Polenta
- Add the vegetable broth and butter to a big pot and bring it to a boil.1 l vegetable broth, 1 tbsp. butter
- Once boiling and the butter is completely melted add the polenta to the pot and turn down the heat to low.250 g polenta
- Let the polenta cook while constantly stirring to prevent the polenta from burning on the bottom.
- When the polenta starts to thicken up (about 20 minutes) add some salt, pepper and Italian spices. Turn off the heat, put the lid on and let everything sit.Salt, Pepper, Italian herbs
Halloumi
- After making the polenta we will now make the Halloumi.Slice the halloumi into 0.5cm / about ¼ inch slices.1 Halloumi
- Bring a large skillet to medium heat. and add the halloumi to the pan and cook it. You will want a nice golden crust on them (needs about 4 minutes on each side). You can check if it is done by taking a piece and tasting it. The halloumi should be nice and soft with a crunchy crust and no longer be chewy. If it is still chewy keep cooking but make sure you do not burn the cheese.
- Add the halloumi to a plate and set aside. Cover it with aluminum foil if you wanna keep it warm.
Cherry Tomatoes
- To de same pan add the other 2 tbsp. oil and keep on medium heat.2 tbsp. oil
- Once the oil shimmers add the shallots and the grated garlic and let them sweat for 2 minutes to get nice and soft.1 shallot, 3 garlic cloves
- Next, add the whole cherry tomatoes and the rosemary sprig to the pan. Let everything cook on medium heat until the cherry tomatoes are nice and soft and the skin has popped open (just like in the picture above).500 g cherry tomatoes, rosemary
- Then add some salt and pepper to taste and remove the skillet from the heat and start assembling.Salt, Pepper
Assemble
- I recommend using a bowl or plates with a high edge. The tomatoes have lots of nice juices you do not want to loose.To the bottom of the bowl or plate add the polenta. Then the cherry tomatoes on top of the polenta and top everything off with the halloumi.
Notes
- Additional step for the polenta: If you want it extra creamy and do not care about the additional calories I highly recommend mixing in some grated parmesan cheese into the polenta together with the seasoning. The more cheese you add the creamier and cheesier the polenta will get.
- Cherry tomatoes: Pro tip: If your cherry tomatoes are not very juicy add some extra water to the mixture to get a nice juice mixed with the tomato juices. Additional note: Depending on who I cook for I might use more cherry tomatoes. My dad and I are obsessed with in the skillet cooked cherry tomatoes and will each eat 250g alone lol.
- You can remove the rosemary and if you want you can add the green part of the rosemary (not the stem) on top of the tomatoes on the plate. Or you just add some fresh herbs of your choice.
- Tip for fall time: Add some sautéed mushrooms to this dish to give it some fall vibes or replace the cherry tomatoes with pumpkin. A big favorite of mine is adding chanterelles cooked in butter.
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Your Notes
Nutrition
Calories: 376kcalCarbohydrates: 60gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 1mgSodium: 1022mgPotassium: 393mgFiber: 2gSugar: 6gVitamin A: 1285IUVitamin C: 30mgCalcium: 28mgIron: 2mg
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
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