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 fresh rosemary
  • ¼ cup Leggo’s Tomato Paste
  • 125g instant polenta
  • 3 tablespoons balsamic glaze
  • Shaved parmesan for garnish


Step 1

In a large bowl combine roma tomatoes, sugar, olive oil, rosemary and Leggo’s Tomato Paste mixing well, spread onto a baking tray and bake in a preheated oven at 180°C for 20-30 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 cooked 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 and garnish with shaved parmesan cheese.

Tasty Tip!

To make polenta bring 4 cups of water to the boil, slowly sprinkle in polenta stirring until thick. Continue to cook over a medium heat stirring continuously for 20-25 minutes.

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

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