Grilled Polenta with Roasted Tomatoes and Goat Cheese
#polenta#grilling#basil#goat cheese#Gordon Ramsay
This flavorful dish features creamy polenta grilled to perfection, topped with oven-roasted vine tomatoes and tangy goat cheese, finished with fresh basil and a drizzle of balsamic vinegar. Perfect for a simple yet elegant breakfast or brunch.
Season water with salt and add a bit of olive oil to prevent the polenta from sticking.
Gradually whisk the cornmeal into the water and cook, stirring continuously, until it thickens into a smooth porridge.
Stir in salt, pepper, a generous knob of butter, and Parmesan until the polenta is creamy and glossy.
Pour the polenta onto a greased baking tray and chill in the refrigerator until firm.
Arrange vine tomatoes on a baking sheet, drizzle with extra virgin olive oil, season with salt and pepper, add crushed garlic, a pinch of sugar, and a splash of aged balsamic vinegar, then roast in the oven for about 10 minutes.
Remove the chilled polenta from the fridge and cut into slices, brushing both sides with olive oil.
Grill the polenta slices on a preheated grill until marked with grill lines and the edges become crispy.
Top the grilled polenta with the roasted tomatoes, spooning over the pan juices.
Add goat cheese or a creamy alternative such as cream cheese or crème fraîche, then drizzle with a little balsamic vinegar.
Garnish with fresh basil leaves and serve immediately.