Pan-Fried Polenta Cakes with Roasted Tomato-Peach Relish

Ingredients

• quick-cooking polenta1 cup
• water4 cups
• salt1 teaspoon
• olive oil3 tablespoons
• roasted tomatoes, chopped1 cup
• ripe peach, diced small1 large
• shallot, minced1
• red wine vinegar1 tablespoon
• fresh basil, sliced2 tablespoons
• black pepper1/2 teaspoon

Method

1. 1Bring the water and salt to a simmer in a saucepan.
2. 2Whisk in the polenta slowly and cook, stirring often, until thick and creamy.
3. 3Spread the polenta in a shallow pan to about 1/2 inch thickness and chill until firm enough to cut, about 15 minutes.
4. 4Meanwhile, mix the roasted tomatoes, peach, shallot, vinegar, basil, and black pepper to form the relish.
5. 5Cut the chilled polenta into rounds or squares.
6. 6Heat olive oil in a skillet and fry the polenta pieces until deeply golden on both sides.
7. 7Top each cake with a spoonful of relish and serve warm.

Tips

• If the polenta seems too soft, chill it a few minutes longer before cutting.
• A very ripe peach gives the relish the best sweetness and aroma.
• These also work well as a small appetizer with extra basil on top.

Nutrition