Polenta is everyone's favorite. It's simply delicious and complements a whole lot of different dishes. Depending on how you dress it, it can take as much flavor space as you want it to have. It can be a 'neutral' side to a flavor-bursting roast or a more equal counterpart to a fish. Here, Maman has dressed it with pesto, tomato confit and black olives. It's as tasty as it is beautiful. Bon appetit!
Serves 4 l Difficulty: easy l Prep time: 20min l Total time: 40min
1 cup corn polenta
1 cup water
1 cup milk
1 teaspoon salt
1 pesto jar
3 ripe tomatoes
1/2 cup black olives
Pistachio oil (or olive oil)
Radish sprouts (or any type of salad)
Black truffle or Dried mushrooms (optional)
1. Bring the broth the water, milk and salt to a boil in a heavy, large saucepan over high heat.
2. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes.
3. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes.
4. Add optional ingredients, if you decide to include them.
5. Pour 2 inches of polenta in rectangular pan and let cool so it hardens.
6. Once cool, cut it into ~4 strips and sear each strip in a buttered pan, until each side is golden.
7. Serve as appetizer by topping each strip with pesto, black olives, confit tomatoes (recipe below) and salad.
Tomato confit: wash and cut ripe tomatoes in 4 pieces. Place each piece on roasting pan covered with wax paper. Sprinkle pieces with olive oil, salt, pepper and sugar. Roast for 4 hour at low temperature (250F).