Dinner

Grilled Polenta with roasted tomato confit and balsamic glaze is for Dinner.

Grilled Polenta with roasted tomato confit and balsamic glaze takes 15 minutes to prepare.

Grilled Polenta with roasted tomato confit and balsamic glaze takes 30 minutes to cook.

Grilled Polenta with roasted tomato confit and balsamic glaze makes 24 servings.

The ingredients for Grilled Polenta with roasted tomato confit and balsamic glaze are:

Tomato Confit -
6 Roma tomatoes cut in half
2 teaspoons of sugar
1 tablespoon olive oil
2 tablespoon chopped fresh rosemary
1/4 cup of tomato paste
125g instant polenta
3 tablespoons balsamic glaze
Shaved parmesan for garnish.

Here is how you make Grilled Polenta with roasted tomato confit and balsamic glaze:

To make polenta bring 4 cups of water to the boil, slowly sprimkle in polenta stirring in polenta until thick.Continue to cook over medium heat stirring continuously for 20-25 mns.Spoon hot polenta into a lightly greased 18cm X 28cm shallow tray and allow to cool. In a large bowl combine tomatoes, sugar,olive oil, rosemary and tomato paste mixing it well.Spread contents onto a baking tray.Bake in a preheated oven at 180C for 20-30 mins or until tomatoes are soft.When polenta is cool cut polenta into 24 piecesand place under a grill until lighltly browned on top.I used baby roma tomatoes and placed them on top of grilled polenta.Drizzle with balsamic glaze and garnish with shaved parmesan chees.Serving Size: makes 24 piecesNumber of Servings: 24Recipe submitted by SparkPeople user TONYHAGEN.

The nutritional information for Grilled Polenta with roasted tomato confit and balsamic glaze is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 53.6

• Total Fat: 2.7 g
• Cholesterol: 1.6 mg
• Sodium: 101.3 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 0.4 g
• Protein: 1.6 g

The dietary needs meet for Grilled Polenta with roasted tomato confit and balsamic glaze is Vegetarian