Polenta Cakes with Burrata & Roasted Tomatoes

Ingredients

For 2 servings

• 40 g cilantro
• 225 g asparagus, in pieces
• 300 g cherry tomatoes
• 125 g burrata, drained
• 150 g instant polenta
• 720 g vegetable broth
• 40 g parmesan, grated
• 14 g unsalted butter
• 1 piece lemon, zested and juiced
• 45 g pistachios, toasted
• 1 piece garlic clove
• 1 g chilli flakes
• 3 g honey
• 70 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Cook the polenta in the broth until thick, then stir in the butter, parmesan and seasoning. Spread 2 cm thick on a tray and cool.

2. 2

   Heat the oven to 220°C. Toss the tomatoes and asparagus with a little oil, the honey and chilli flakes and roast for 12–15 minutes.

3. 3

   Blend the cilantro, pistachios, garlic, lemon and a little oil into a textured pistou.

4. 4

   Cut the firm polenta into cakes and fry for 3–4 minutes each side, until golden and crisp.

5. 5

   Tear the burrata into pieces.

6. 6

   Plate the polenta cakes with the pistou, burrata and roasted vegetables, and finish with parmesan and lemon zest.