A Jerry James Stone Recipe
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- 1 cup polenta (cornmeal)
- 3 ⅓ cups water
- 1 bay leaf
- 1 teaspoon salt
- 1 ½ pounds heirloom tomatoes
- 1 ounce spicy cheese, shredded
- ½ ounce Cotija, crumbled
- 1 avocado
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- ¼ cup cilantro, chopped
- Add 3 cups of water to a small saucepan along with the bay leaf, and bring it to a boil. Add a teaspoon of salt and reduce to a simmer. Slowly pour in the cup of polenta (cornmeal), while whisking to breakup up any clumps. Reduce heat until only a couple of large bubbles appear at a time and continue to stir with a wooden spoon. Cook until creamy and polenta just pulls away from the sides.
- Remove the bay leaf. Add in the 1 ounce of spicy shredded cheese (about 3/4 cup) and mix well. Salt and pepper polenta to taste. I used a peppery Gouda and it was epic but you can use any cheese really.
- Spray a 9-inch tart pan with cooking oil and transfer polenta to the prepared pan. Spread it evenly over bottom and up sides. Bake at 375 degrees F until crust is dry and crisp on edges, about 30 minutes.
- While the crust bakes, slice the heirloom tomatoes. When done baking, remove from the oven and top with the tomatoes. Sprinkle a pinch of salt over the top and return to oven. Bake for another 15 minutes until the tomatoes are heated through.
- Let's make this yummy vegan Hollandaise sauce while those tomatoes cook. Add 1 ripe avocado, 1 tablespoon fresh lemon juice, a healthy pinch of salt and 1/3 cup of hot water to a blender. Blend until smooth. Add in 1 tablespoon of olive oil and blend to combine. Sauce should be thick but move. Add a bit more oil if needed. Oh, and have I mentioned how much I love my Waring Blender? It's as nice to look at as it is powerful.
- Remove the tart from the oven and top with cotija cheese and cilantro. Serve slices with the avocado Hollandaise sauce and enjoy!