Fried Polenta with Mini Mozzarella and Tomato

To make the tomatoes, slice cherry tomatoes in half and sprinkle oil, oregano and seasoning. Place in a low oven (80-90°C) for around 1-1/2 hours.

To make the polenta bring the water to the boil and the add the polenta while whisking continually. Lower the heat and cook for 5-10 minutes until it starts to thicken. Add Galbani Parmigiano Reggiano, olive oil, and seasoning then pour out onto a lined tray with clingfilm and allow to cool.

Once the polenta has set, slice into discs (scooping out a whole in the middle) or rectangles and pan fry on each side until crisp with butter and thyme.

To finish, assemble dish with fried polenta, tomato, and mini mozzarella with a basil leaf on top.