Okey, I’m obsessed with Suits atm. I’ve been watching the old seasons again. Can’t wait for the new season to start. Only a few more day’s until July 13th!!


I love Harvey! And I wish I could pull of the style Donna and Jessica have, they always look amazing. I’m feeling very ‘Harvey’ at the moment (work wise) and I actually feel I can handle a lot of things atm. Okey, something at work may add to that.. But I’m to chicken to take action on it. I’m such a pussy….

I don’t think this would be something Harvey would eat, but I’m sure Donna would love this. Classy and all of flavour.

 What do you need (1 serving) basalmiccherrytomatoes1
  • 250 gr. of cherry tomatoes
  • 1 glove of garlic cut in thin slices
  • Thyme
  • rosemary
  • 1,5 tablespoon of balsamic vinegar
  • olive oil
  • pepper/salt
  • 50 gr. of Polenta
  • 125 ml of water
  • 80 ml of plant based milk
  • pepper/salt/Italian spices
  • 5 gr. of  nutritional yeast

Start by prepping your cherry tomatoes. Pre-heat the oven at 200 degrees. Cut the tomatoes in half and mix them together with the spices. Sprinkle over the oil and vinegar and put them in the oven for about 20-25 minutes. They should be soft, but not turn mushy ad lose their shape.


While those are roasting and mix the polenta with the water, milk and spices. Put it on a low fire and leave to simmer for about 10 minutes until the polenta is done. If it gets to to firm add some more water and/or more milk. When the polenta is nearly done, add the yeast for protein and ‘cheesy’ flavour.


I had a big lunch that day so I didn’t add a protein source, but you can add some white beans to the cherry tomatoes. Mix the tomatoes and beans in the oven. Put the polenta in a bowl and add the tomatoes and optional beans. Sprinkle over a little bit of balsamic vinegar and enjoy!