Ingredients
Preparation time: 5 mins Cooking time: 45 mins
For the roasted tomatoes:
- 750g mixed colour Isle of Wight cherry tomatoes
- 2 tbsp olive oil
- 1 tsp fennel seeds
- Salt and pepper, to taste
- Small handful of fresh basil
For the corn polenta:
- 250g medium or coarse polenta
- 600ml vegetable broth
- 250-500ml milk
- Salt and pepper, to taste
- 2 tbsp salted butter
- 75g Parmesan
- 150g sweetcorn kernels, fresh, frozen, or tinned
- Zest of 1 lemon
Method
Preheat the oven to 180°C. Place the tomatoes, olive oil, fennel seeds and seasoning in a baking tray and toss well together. Place in the oven for 30 – 35 minutes until soft and blistering.
Meanwhile, make the corn polenta. Put a large saucepan on a medium heat and add the vegetable stock, 250ml of the milk and seasoning.
Bring to a simmer, then add the polenta and reduce the heat to low. Cook, stirring often, for 8-10 minutes until combined and thickened - adding more milk if it becomes too thick.
Add the butter, parmesan, sweetcorn, and lemon zest, then stir to combine. Taste for seasoning.
Serve the polenta on a big platter or dish and top with the roasted tomatoes, finish with the fresh basil leaves.
