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Baked Polenta with Vine Tomatoes, Mozarella and Rocket

Baked Polenta with Vine Tomatoes, Mozarella and Rocket

A good recipe if you are new to Polenta – try baking it and topping with Mozzarella in this light dinner recipe

  • Serves 4

  • 50 minutes

  • 3 pans

  • Expert

Suitable for vegetarians



  • 150g of Merchant Gourmet Polenta
  • 700ml milk
  • 3 tbsp double cream
  • 1 tbsp Mascarpone
  • 50g Parmesan cheese, freshly grated
  • salt and fresh ground black pepper
  • 1 punnet baby plum/cherry tomatoes on the vine
  • 2-3 tbsp extra virgin olive oil
  • 1-2 thyme sprigs
  • 1-2 fresh rosemary sprigs
  • 2-3 handfuls of Rocket
  • 1 buffalo mozzarella cheese, sliced
  • 2 tbsp Balsamic Vinegar


1.Preheat the oven to 190°C/gas 5. Grease a 22cm round cake tin and line with greaseproof paper

2.Put the milk in a large saucepan over medium heat. Add the Polenta in a thin, continuous stream, stirring constantly to remove any lumps. Stir in the cream, mascarpone, Parmesan, salt and pepper. Whisk for about 5 minutes until thickened

3,Spoon the Polenta mixture into the cake tin, levelling the surface with a wet palette knife. Bake for 15-20 minutes. Remove from the oven and leave to cool in the tin

4.Meanwhile, put the cherry tomatoes in the roasting tray and sprinkle with olive oil, turning to coat. Season with salt and pepper, and scatter with thyme and rosemary sprigs. Roast in the oven for 15-20 minutes

5.Remove the Polenta from the tin and cut it into slices. Brush the slices on both sides with oil

6.Heat a ridged griddle pan until very hot. Place the Polenta slices on the griddle for 2-3 minutes, turning until crisp round the edges

7.Place a bed of rocket on a serving platter. Arrange the Polenta, cherry tomatoes and mozzarella slices

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