Grilled Polenta With Roasted Tomato Confit & Balsamic Glaze


Elegant squares of grilled polenta topped with roasted tomatoes and balsamic glaze.

Prep time:15 mins

Cook time:30 mins

Makes: 24


  • 6 roma tomatoes, cut in half
  • 2 teaspoons sugar
  • 1 tablespoon olive oil
  • 2 tablespoons chopped rosemary
  • ¼ cup Leggo’s Tomato Paste
  • 1/3 cup polenta
  • 3 tablespoons balsamic glaze
  • Shaved parmesan for garnish


Step 1

Combine roma tomatoes, sugar, oil, rosemary and Leggo’s Tomato Paste in a large bowl. Spread on a baking paper lined tray and bake in a preheated oven at 180°C for 20-25 minutes or until tomatoes have softened.

Step 2

Meanwhile cook polenta following packet directions or refer to tip.

Step 3

Spoon hot polenta into a lightly greased 18cm x 28cm shallow tray and allow to cool. Cut into 24 rectangles and place under a hot grill until slightly browned on top.

Step 4

Roughly chop the tomato mix and incorporate any cooking juices.

Step 5

Place grilled polenta on a platter and top with a spoonful of the tomato confit. Drizzle with balsamic glaze, garnish with shaved parmesan cheese and serve immediately.

Tasty Tip!

To make polenta, combine 500ml of reduced fat milk and 1 bay leaf in a saucepan and bring to gentle simmer. Slowly sprinkle in polenta stirring continuously until thick. Boil for a further 2-3 minutes. Stir in ¼ grated parmesan cheese.

Grilled Polenta With  Roasted Tomato Confit  Balsamic Glaze
Average user rating:
  • 4

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