Baked polenta with cherry tomatoes, mozzarella, rocket and balsamic vinegar

Ingredients

oil, for greasing
350ml Milk
75g organic medium-coarse Polenta
2 tbsp double cream
25g Parmesan, freshly grated
salt and fresh ground black pepper
Lemon juice and peel
Butter

1 punnet cherry tomatoes
1,5 tbsp extra virgin olive oil
1 thyme sprigs
1 fresh rosemary sprigs
2 good handfuls of Rocket
1/2 buffalo mozzarella cheese, sliced
1 tbsp Balsamic vinegar


Method

1. Put the milk in a large saucepan over medium heat. Add salt, pepper and the polenta in a thin continuous stream, stirring constantly to remove any lumps. Whisk for about 5 minutes until thickened. Stir in parmesan, cream, lemon juice, peel and butter.

2. Pour the polenta onto a tray with oiled greaseproof paper and spread out evenly to a thickness of about 1.5-2 cm. Leave on one side to set.

3. Meanwhile, put the cherry tomatoes in roasting tray and sprinkle with olive oil, turning to coat. Season with salt and pepper, and scatter with thyme and rosemary sprigs. Roast in the oven for 15-20 minutes.

4. Cut polenta into slices. Brush the slices on both sides with oil.

5. Heat a stove-top ridged grill until very hot. Place the polenta slices on the grill and griddle for 2-3 minutes, turning, until crisp round the edges.

6. Place a bed of rocket on a serving platter. Arrange the polenta slice, tomatoes and mozzarella on top and drizzle with the balsamic vinegar. Serve.