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!
Servings: 6
Calories: 392kcal
Ingredients
- 1 1/2 cups dry quick-cooking polenta
- 3 tablespoons salted butter
- 1/4 cup fresh grated parmesan cheese
- 1/4 cup basil pesto, homemade or store-bought
- kosher salt and black pepper
- 4 tablespoons extra virgin olive oil
- 8 ounces halloumi cheese, sliced into 1/4 inch pieces
- 4 cups cherry tomatoes
- 4 cloves garlic, smashed
- 1 shallot, thinly sliced
- 1/2 cup mixed fresh herbs, such as oregano, thyme, and dill
- 1 pinch crushed red pepper flakes
- 3 tablespoons balsamic vinegar
- 1/4 cup fresh basil, roughly chopped
- fresh chopped chives, for serving
Instructions
- 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!
Nutrition
Calories: 392kcal