Polenta Sunrise
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
44
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2.75 cups
Water3 tsp
Kosher Salt1 cup
Polenta1 cup
Heavy Cream1 cup
Parmesan Cheese3 tbsps
Basil (chopped fresh)1 tbsp
Balsamic Vinegar3 tsp
Garlic (minced)1 tsp
PepperDirections:
1
Brush an 8-by-8-by 2 1/2-inch glass baking dish with the oil
2
Bring the water and kosher salt to a boil in a heavy, medium saucepan over medium heat
3
Add the polenta using a whisk to incorporate
4
Reduce the heat
5
Let simmer for about 10 minutes, stirring frequently
6
Add the cream, using a whisk to incorporate
7
Cook until the consistency is soft and thick, about 10 minutes
8
Remove from the heat and add the Parmesan cheese, using a whisk to incorporate
9
Pour the polenta into the prepared baking dish and spread evenly into the dish using a large spatula or the back of a large spoon
10
Refrigerate until chilled
11
To make the salsa: Mix the sun-dried tomatoes, basil, balsamic vinegar, garlic, and pepper together in a small bowl
12
To assemble: Preheat the oven to 300 degrees F
13
Trim the edges of the polenta and cut into 36 squares
14
Top each square with 1/2 teaspoon of the salsa
15
Place on a foil- or parchment paper-lined baking sheet
16
Bake until slightly warm, 8 to 10 minutes
17
Serve warm