This is a stunner! 

Prepare the polenta in advance, then garnish with baby tomatoes, burrata and a drizzle of olive oil for this effortless snack.

Ingredients :

• 3 cups (750ml) stock


• 150g instant polenta


• 3 to 4 tablespoons burrata


• 2 tablespoons chopped thyme leaves


• 280g baby tomatoes


• Extra virgin olive oil

Serves : 5

Cooks In : 20

Difficulty : Easy

Preparation Method :

1.           Place the stock in a stockpot and bring it to a boil over medium heat. Gradually add the polenta, whisking constantly, until thickened. Reduce the heat and cook, stirring, for 5 minutes. Chill for at least 2 hours or until firm.

2.           Preheat the oven to 180°C. Warm the polenta in the oven for 6-8 minutes, then cut it into fingers. Add the cheese, tomatoes, herbs, and 1/2 teaspoon of salt.

3.           Scatter the polenta with extra thyme and drizzle with 1 tablespoon of extra virgin olive oil before serving.

Tips :

Your guests will undoubtedly be impressed by this speedy and refreshing recipe.

Opting for traditional polenta instead of instant will substantially lengthen the cooking time.