Polenta with Tomatoes

Polenta with Tomatoes

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This polenta recipe is a delicious accompaniment to any meal. The tanginess of the goat’s cheese contrasts wonderfully with the smooth polenta, and is seasoned to perfection with thyme and basil. A great way to spice up your regular potato dish.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time30 minutes


  • 600 ml Water
  • 1 Knorr Chicken Stock Pot
  • 150 g Instant polenta
  • 30 ml Stork Margarine
  • 60 g Parmesan cheese (or Cheddar), grated
  • 12 On the vine tomatoes
  • 15 ml Olive oil
  • 30 ml White sugar
  • 30 ml Balsamic vinegar, divided
  • 30 ml Chopped thyme
  • 3 ml Roberstons Ground Black Pepper
  • 60 g Goat’s cheese
  • Picked leaves from 2 sprigs of basil


  • Add water, milk and Knorr Chicken Stock Pot to a large saucepan and bring to the boil. Slowly whisk in the polenta, turn the heat down to low and continuously whisk for 5-10 minutes, until polenta is cooked and thickened.
  • Remove from heat and stir in Stork Margarine and cheese.
  • Pour into a greased baking tray, even out and put in fridge to set for 30 minutes or more.
  • Preheat oven to 180°C.
  • Place vine tomatoes on a baking tray and drizzle with olive oil and half of the balsamic vinegar and sprinkle with sugar and thyme. Roast in oven for 10 minutes.
  • Bring the set polenta out of fridge. Remove from baking tray onto a chopping board. Cut into slices. Season with Robertsons Course Black Pepper, and drizzle with olive oil.
  • Place polenta pieces into a hot skillet and cook for 2-3 minutes on each side, tuning only once.
  • Place one piece of polenta on each plate, top with tomatoes, the remaining balsamic vinegar, some cream cheese or goats cheese if desired and some fresh basil leaves.
  • Please note: this recipe requires 30mins marinating time