Polenta Crusted Halloumi with Tomato Sauce (Vegetarian, Gluten Free & Lower in Fat)
This wonderful polenta crusted baked halloumi served with a rich tomato sauce is a delicious and easy dish that can be served as appetizer, main course or side dish.
Servings 2 plates
Ingredients
For the tomato sauce
- 1 Yellow onion finely diced
- 2 Garlic cloves minced
- 1 tbsp Tomato paste
- 1 (250) can (g) Canned tomatos/cherry tomatoes
- 1 Vegetable stock cube
- 1 tsp Dried basil
- 3/4 tsp Dried oregano
- 1/2 tsp Dried thyme
- 1/2 tbsp Lemon juice
- Sea salt, to taste
- Black pepper, to taste
- Olive oil, to fry
For the halloumi
- 1 block Halloumi sliced
- 1 Egg whisked
- 1 - 1 1/2 dl Polenta
- 1 tsp Paprika powder
- 1/2-1 tsp Cayenne pepper
- Olive oil, to brush
For the topping
- Dry roasted almonds roughly chopped
- Fresh basil roughly chopped
Instructions
- Preheat a nonstick pan over medium heat with some olive oil.
- When the pan is hot add the yellow onion and fry for 2-3 minutes, until the onion starts to get slightly browned and softened.
- Add the minced garlic, stir together with the onion. Fry for 1-2 minutes.
- Add the tomato paste, stir together with the rest and let it fry for 1-2 minutes.
- Pour in the canned tomatoes, vegetable stock cube and dried herbs. Stir together and let the sauce simmer on low heat while you prepare the halloumi.
- Preheat the oven or air fryer to 175 degrees Celsius.
- Slice the halloumi block into equally thick pieces. Path dry using a paper towel.
- Whisk the egg in a bowl. Stir together polenta, paprika powder and cayenne pepper in a separate bowl. Make sure the bowls are wide enough to fit the halloumi slices lying down.
- Coat each halloumi slice with eggs followed by polenta. Make sure all parts are well covered with both egg and polenta.
- Place on a parchment covered baking sheet, brush the slices gently with olive oil using a bastring brush and bake for 8-12 minutes in the air fryer or 18-22 minutes in the oven, flipping them halfway through. Keep an eye on them to make sure they don't burn.
- While the halloumi cooles slightly place the tomato sauce at the bottom of two plates. Top with the crusted polenta, roughly copped almonads and basil.
- Serve while warm!