Polenta & Tomato Sauce
Submitted by sony
Broiled polenta squares topped with a quick fresh tomato and garlic sauce with parsley. A simple Italian vegetarian appetizer or snack with crisp edges and a soft, creamy center.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minFirm polenta cut into squares, brushed with olive oil, and broiled until crisp on the outside with a soft, creamy center. Then topped with a quick fresh tomato sauce made with nothing more than garlic, chopped tomatoes, and parsley.
The two-sided broil is what gives these their texture. The first side gets crisp and develops a light crust, then you flip, spread the tomato mixture on the uncooked side, and broil again. The tomatoes break down slightly under the heat while the polenta finishes crisping.
Sauteing the garlic gently over low heat until it just barely takes on color is key to the sauce. Burnt garlic is bitter; golden garlic is sweet and nutty. The tomatoes cook uncovered for just 10 minutes, releasing their juices but keeping a chunky, fresh texture.
Chef Tips
- Use pre-cooked, firm polenta that can be sliced. Soft polenta straight from the pot is too loose to cut and broil.
- Seed and drain the tomatoes before chopping. Excess juice makes the polenta topping slide off and the squares soggy.
- Brush the polenta lightly with oil. Too much oil causes flare-ups under the broiler.
- Serve immediately. The contrast between the crisp polenta and the warm tomato topping is the whole point, and it fades as it sits.
Variations
- Top with a slice of fresh mozzarella before the second broil for a caprese-inspired version.
- Add a pinch of red pepper flakes to the tomato sauce for heat.
- Swap parsley for fresh basil during summer months.
Ingredients
Directions
Warm the olive oil in a medium sized skillet over low heat and sauté the garlic gently, just until it begins to take on colour.
Add the tomatoes, salt and pepper and cook uncovered for 10 minutes, or until the tomatoes lose their juices.
Stir in the parsley. Preheat the broiler.
Cut the cooked polenta into 2 inch squares and brush them with a light wash of oil.
Broil until they are firm and lightly crisp with a bit of a crust on the first side.
Turn the squares over and spread with the tomato mixture.
Broil for 5 to 7 minutes and serve immediately.
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