halfbakedharvest4.6
Cherry Tomato Pesto Polenta with Fried Halloumi
Cherry Tomato Pesto Polenta with Fried Halloumi...made in under 30 minutes, uses just one skillet and one pot, and is a great way to use up that summer produce!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
1. To make the polenta. In a medium saucepan, bring 4 cups water to a boil. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about ⏱️ 3-5 minutes. Stir in the butter, parmesan, the pesto, and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit ⏱️ 5 minutes.4. Meanwhile, cook the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about ⏱️ 3 minutes per side. Remove from skillet.3. To the same skillet, add the remaining 3 tablespoons oil. When the oil shimmers, add the tomatoes, garlic, shallot, herbs, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about ⏱️ 4-5 minutes. Remove from the heat and add the balsamic vinegar and basil. 4. Divide the polenta between bowls. Spoon the tomatoes over top, then add the Halloumi. Drizzle with additional pesto and top with fresh basil and chives. Enjoy!
garlic, smashed4 clovesbalsamic vinegar3 tablespoons
Nutrition Facts
calories
392 kcal
serving Size
1 serving
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