Crispy Polenta Cakes with Tomato Olive Jam and Soft Herbs

Ingredients

• instant polenta1 cup
• vegetable broth4 cups
• olive oil3 tablespoons
• cherry tomatoes, halved2 cups
• kalamata olives, chopped1/3 cup
• shallot, finely chopped1
• garlic, minced2 cloves
• red wine vinegar1 tablespoon
• basil and parsley, chopped1/4 cup
• parmesan, finely grated1/3 cup

Method

1. 1Bring the broth to a simmer in a saucepan and whisk in the polenta.
2. 2Cook, stirring often, until thick and smooth, then stir in half the parmesan and 1 tablespoon olive oil.
3. 3Spread the polenta in a shallow dish and chill in the freezer for 8 minutes while you make the topping.
4. 4In a skillet, sauté the shallot and garlic in the remaining olive oil until fragrant.
5. 5Add the tomatoes, olives, and red wine vinegar, then cook until the tomatoes burst and become jammy.
6. 6Cut the set polenta into squares or rounds and sear in a hot skillet until both sides are crisp.
7. 7Top each cake with the tomato olive jam and sprinkle with herbs and the remaining parmesan.
8. 8Serve immediately while the edges are still crunchy.

Tips

• A thin layer of polenta sets fast and crisps better than a thick one.
• Keep the tomato topping saucy but not watery so it stays on the cakes.

Nutrition