Tomato Basil Ricotta Polenta

Ingredients

• 1 cup polenta
• 3 cups water
• 2T basil pesto
• 20g butter
• 6 cherry tomatoes
• herbs (optional)
• 1/2 onion
• 1T ricotta cheese
• basil
• 1T hemp seeds and a little olive oil

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Steps

1. 01

   Drizzle the cherry tomatoes with thyme and a little olive oil, and roast in a 180°C oven for 20 minutes.

2. 02

   Heat olive oil in a pan, slice 1/2 an onion, and sauté thoroughly.

3. 03

   Pour 1 cup polenta and 3 cups water into a pot and cook, stirring slowly. Add 2T basil pesto and 20g butter and mix evenly.

4. 04

   Plate the polenta, top with the cherry tomatoes from step 1, the caramelized onion from step 2, ricotta cheese, a little basil, 1T hemp seeds, and olive oil.