The perfect recipe for entertaining. Not only can you make it ahead of time, but it's actually better if you do! Serve as a first course, side dish or double the beans for a meatless main dish.
photography by Paul Gelsobello Studio
olive oil
4 cups water
1 teaspoon salt
1 cup cornmeal
1/2 cup grated Parmesan cheese
3 large tomatoes,
diced (about 4 cups)
1/2 cup small
white beans
1/3 cup chopped red
onion
2 cloves garlic,
chopped
2 tablespoons
chopped fresh basil
2 teaspoons balsamic
vinegar
Lightly oil a 9 x
9 inch baking dish.
Polenta: In
a large saucepan, bring water and salt to a boil. Reduce heat to a gentle boil
and slowly whisk in cornmeal. Cook and stir with wire whisk for 5 minutes or
until polenta is thickened and pulls away cleanly from the sides of the pan.
Stir in cheese. Pour into prepared pan.
Cool and refrigerate at least 1 hour or overnight.
Preheat
oven to 450˚F. Flip
polenta out of dish and cut into 9 squares.
Lightly oil baking sheet. Arrange polenta squares on baking sheet and bake 15
minutes or until hot and lightly browned.
Bruschetta:
Preheat oven to 425˚F. Lightly oil baking pan. Spread chopped tomatoes evenly on baking pan, and sprinkle with salt and pepper. Roast 30 to 40 minutes or until tomatoes are very soft and beginning to brown. Combine tomatoes with beans, onion, garlic, basil and vinegar and season to taste with salt and pepper. Can be made one day ahead.
To serve, spoon bruschetta over polenta squares.
Tip: Buy prepared polenta logs, slice into circles and bake as above. Serve bruschetta over polenta circles.
food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean
recipe developed for Baker's Joy
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