
Cheesy Corn Polenta with Roasted Isle of Wight Tomatoes
50 minutes - Serves 4
Vegetarian
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