Vegan Polenta with oven-dried tomatoes and fresh herbs

Ingredients

• 160 g Corn grits
• 160 g Cherry tomatoes
• 950 ml Water
• 1 tsp Olive oil
• 1 tbsp Onion, chopped
• 2 tsp Basil, fresh, chopped
• 2 tsp Parsley, fresh, chopped
• 1 tsp Thyme, chopped
• 1/2 tsp Salt

Method

1. Heat up oven to 160°C.
2. Cut tomato in half.
3. Put folio on the bottom of an oven plate then sprinkle with olive oil.
4. Put the half tomatoes one by one then sprinkle with olive oil, salt, and pepper.
5. Cook them about 30 minutes.
6. Let it cool down.
7. Bring 650ml water to a boil in large sauce pan.
8. Combine remaining water with cornmeal, chopped onion, and herbs.
9. Slowly pour into boiling water and season with salt.
10. Stir constantly.
11. Reduce heat to medium low then stir for 15 minutes.
12. The water should incorporate with the cornmeal.
13. Remove from heat then stir in tomatoes and cheese.
14. Set aside to cool slightly; transfer polenta onto a large piece of parchment paper or plastic wrap then wrap it up to make a log shape.
15. Set in refrigerator to chill completely.
16. Remove from the fridge then slice into 1cm thick slices.
17. Heat some olive oil in non-stick skillet.
18. Add sliced polenta then cook until golden, for 3 minutes per side.
19. Serve while still hot.