Crispy Polenta with Slow Roasted Tomatoes

This would make a great vegetarian or vegan (replace the feta with nutritional yeast) dinner party recipe. The recipe here meant to serve 4 but you could easily double the quantities and have enough for a meal for 8 in under an hour. 

The smoky crunchy polenta goes so well with the sweet tomato sauce and sharp salty feta – it’s honestly such an amazing combination!


Heaven on a plate

Crispy Polenta with Slow Roasted Tomatoes

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: polenta, slow roasted tomatoes
Servings: 4 people


For the tomato sauce

  • 1 kg Tomatoes A mixed variety is best
  • 4 tbsp Olive oil
  • 1 tbsp Fresh Rosemary or Thyme
  • 3-4 cloves Garlic
  • 2 tsps Sugar
  • 1 tsp Salt

For the polenta

  • 1 cup Polenta
  • 4 cups Stock
  • 3 tbsp Olive oil


  • Firstly roughly chop all of your tomatoes and put them in a deepish oven safe dish with the sugar, salt, olive oil, garlic and rosemary (leave the garlic whole) – bake at 180 degrees for 50 minutes
  • Heat 4 cups of stock on the hob until boiling – add the cup of polenta and whisk for 5 minutes on medium heat until it has formed a thick creamy mixture
  • Pour the polenta into a dish to cool down for 10 minutes (it will firm up as it cools
  • Slice the cooled polenta into thick slices and fry on a high heat until golden brown on both sides – transfer to an oven pan and add to the oven for the last 10 minutes of cooking time
  • When the tomatoes are out of the oven, either mash them with a potato masher (if you like it a bit chunky) or blend in a food processor.
  • Serve with feta and fresh herbs of your choice (basil or coriander work well)

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