From: Half Baked Harvest
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!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
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
- 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.
- 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.
- 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.
- 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!
