This silky feta polenta with roasted harissa cherry tomatoes is super easy and the ultimate treat. The sweat and smoky harissa roasted tomatoes pair perfectly with the creaminess of the polenta - and we love serving it with a beautiful slice of freshly toasted sourdough to dunk in!
Ingredients
For the roasted harissa
- 3 tbsp olive oil
- 2 tbsp rose harissa paste
- 2 tbsp sugar
- Salt & pepper to taste
- 400 g cherry tomatoes good quality
For the silky feta polenta
- 1 liter oat milk - plus more to loosen
- 2 tbsp nutritional yeast
- 300 g polenta
- 70 g plant-based butter
- Lemon zest of 1/2 lemon
- 100 g plant-based feta - plus more for garnish
- 1/2 tsp salt
To serve
- 8 slices of sourdough
- Plant-based pesto - optional
- Fresh basil
Instructions
For the rose harissa tomatoes
- Add the tomatoes to the baking tray, then drizzle over the olive oil, harissa, sugar and salt
- Coat and toss well to cover the tomatoes evenly in the harissa oil
- Roast for 15 minutes in the oven until the tomatoes are glossy and slightly charred
- Leave to cool
Prepare the polenta
- Add the oat milk, salt and nooch to a large saucepan and bring up to the boil
- Slowly pour the polenta into the pan in a steady stream, whisking all the time
- Turn the heat down to low and continue whisking every few minutes until the polenta is cooked through, adding more oat milk or water as needed to loosen (follow the packet instructions –-it should be thick and silky)
- Reduce the heat to low, add the butter, grate in the zest of the lemon, crumble in the feta and whisk until smooth
- Taste and season to perfection with salt and pepper
Time to serve
- Toast the sourdough
- Pick the basil leaves
- Spoon the polenta into serving bowls
- Garnish with a good drizzle of the leftover tomato harissa oil, some more crumbled feta, basil leaves and the roasted tomatoes on top of the polenta
- Serve immediately with sourdough toast