Silky Feta Polenta with Roasted Harissa Cherry Tomatoes — a plant-based Italian recipe by BOSH!
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Silky Feta Polenta with Roasted Harissa Cherry Tomatoes

This one genuinely surprised us the first time we made it. Creamy, silky polenta topped with sticky, slightly charred harissa cherry tomatoes and salty vegan feta, it's the kind of bowl that feels really special but comes together in about 20 minutes. The rose harissa gives the tomatoes this deep, smoky warmth that cuts right through the richness of the polenta. We keep coming back to this one on weeknights when we want something that feels a bit fancy without any real effort. Make it tonight, you'll be so glad you did.

Cook: 20 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Large saucepan
  • Whisk
  • Microplane or fine grater for lemon zest

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp rose harissa paste
  • 2 tsp sugar
  • Salt & pepper to taste
  • 400g cherry tomatoes good quality
  • 1 litre oat milk - plus more to loosen
  • 2 tbsp nutritional yeast
  • 200g polenta
  • 70g plant-based butter
  • ½ lemon zest of
  • 100g plant-based feta - plus more for garnish
  • ½ tsp salt
  • 8 slices of sourdough
  • plant-based pesto - optional
  • fresh basil

Method

1

For the rose harissa tomatoes

  • Add the tomatoes to the baking tray, then drizzle over the olive oil, harissa, sugar and salt
  • Coat and toss well to cover the tomatoes evenly in the harissa oil
  • Roast for 15 minutes in the oven until the tomatoes are glossy and slightly charred
  • Leave to cool
2

Prepare the polenta

  • Add the oat milk, salt and nooch to a large saucepan and bring up to the boil
  • Slowly pour the polenta into the pan in a steady stream, whisking all the time
  • Turn the heat down to low and continue whisking every few minutes until the polenta is cooked through, adding more oat milk or water as needed to loosen (follow the packet instructions –-it should be thick and silky)
  • Reduce the heat to low, add the butter, grate in the zest of the lemon, crumble in the feta and whisk until smooth
  • Taste and season to perfection with salt and pepper
3

Time to serve

  • Toast the sourdough
  • Pick the basil leaves
  • Spoon the polenta into serving bowls
  • Garnish with a good drizzle of the leftover tomato harissa oil, some more crumbled feta, basil leaves and the roasted tomatoes on top of the polenta
  • Serve immediately with sourdough toast

Tips & Variations

  • Get your harissa right: Not all harissa pastes are equal. We really love rose harissa here because it has that floral, slightly sweet quality that balances the heat. If you can only find regular harissa, just use a touch less so it doesn't overpower everything.
  • Stir the polenta constantly: Trust us on this one. The moment you stop stirring is the moment it sticks and goes lumpy. Keep it moving over a medium heat and you'll get that gorgeous silky texture every time.
  • Make it more of a meal: We love this with a handful of rocket or some wilted spinach stirred through the polenta just before serving. A squeeze of lemon over the whole bowl at the end is also a really nice touch.

Why This Works

The trick is cooking the polenta in oat milk with a good handful of nutritional yeast, it gives you that creamy, cheesy depth without any dairy. And don't rush the roasting on those tomatoes, 15 minutes at a good heat lets them blister and caramelise so every bite has this sweet, spicy punch that makes the whole dish sing.