Garlic Tomato Polenta Cakes

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle the tomato slices with salt and place between a layer of paper towels to extract excess moisture.
  • In a saucepan, sauté the garlic in the butter, until soft.
  • Add water, bring to a boil and slowly pour in dry polenta, a dash of salt, and cook, stirring often with a wooden spoon.
  • After about 15 minutes, when it’s nice and thick, pour the polenta onto a pan lined with parchment paper.
  • Preheat the oven to 300 degrees F.
  • Spread evenly, arrange tomatoes on top, brush lightly with olive oil and season with cracked black pepper.
  • Place in the oven for 10 minutes to intensify the tomato flavor.
  • Remove to cool until lukewarm.
  • Cut out round discs (using the top of a glass) or squares (with a knife), just larger than the food you are topping the polenta with.
  • Can be served warm or cold (I prefer warm).
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