Sort ingredients
em.merged
QR Code
Listen
Pdf
In a medium saucepan, bring 4 cups water to a boil. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the butter, parmesan, the pesto, and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit 5 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.
To the same skillet, add the remaining 3 tablespoons oil. When the oil shimmers, add the tomatoes, garlic, shallot, herbs, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Remove from the heat and add the balsamic vinegar and basil.
Divide the polenta between bowls. Spoon the tomatoes over top, then add the Halloumi. Drizzle with additional pesto and top with fresh basil and chives.