Creamy polenta with Morbier AOP and candied tomatoes
Difficulty level: easy
Servings 4 people
Ingredients
- 500 g tomatoes cherries
- 4 c. tbsp olive oil extra virgin
- 1 c. tbsp sugar powder
- 2 pods garlic
- 4 branches thyme costs
- Flower of salt
- Pepper of the mill
- 250 g polenta quick cooking
- 1 L chicken stock
- 20 cl of cream whole liquid 35%
- 200 g from Morbier PDO
- 40 g butter soft
- Salt
- Pepper of the mill
Instructions
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Cook the cherry tomatoes in the oven at 120°C with olive oil, garlic, thyme, sugar, salt and pepper for 1 hour to 1 hour 30 minutes.
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Cook the polenta in the broth, whisking until thickened.
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Remove from the heat, add the cream, butter and Morbier, then adjust the seasoning.
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Arrange the polenta in deep plates, add the candied tomatoes, basil, a drizzle of olive oil and a pinch of Espelette pepper.
Trick
To save time, you can also roast the tomatoes in the Airfyer.
© Morbier AOP
