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Roasted Halloumi alla Norma
A roasted Italian halloumi alla norma with cherry tomatoes, spinach and basil, finished with pecorino romano and fresh basil, served over polenta.
Ingredients
Instructions
Slice the halloumi and roast it over medium-high heat until well browned, about 6 minutes.
Add the cherry tomatoes, spinach and basil, cooking until softened, about 4 minutes.
Stir in the pecorino romano and fresh basil for a final minute.
Cook the polenta separately, stirring until thickened.
Let everything simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
