Seared Polenta with Slow Roasted Tomatoes & Pesto

Seared Polenta with Slow Roasted Tomatoes & Pesto

Category

Seared cornmeal polenta medallions with slow roasted heirloom cherry tomatoes, homemade arugula pesto, and crème fraîche. Pairs wonderfully with a Pinot Noir. 

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Ingredients

 1 pound cherry tomatoes
 1 tablespoon olive oil
 ¾ teaspoon sea salt
 1 18-ounce polenta tube
 2 tablespoons of butter
 ½ cup baby arugula, stems removed
 ¼ cup fresh Parmesan cheese
 ¼ cup olive oil
 Pinch of salt to taste
 2 tablespoons crème fraîche
 1 teaspoon milk
Yields6 Servings
Nutrition Facts

Servings 6

Prep Time10 minsCook Time2 hrs 20 minsTotal Time2 hrs 30 mins

Instructions

1

Preheat oven to 250 degrees F.

2

Add 1 pound tomatoes to a quarter-sized baking sheet with 1 tablespoon olive oil. Top with ¾ teaspoon sea salt. Shake the pan back and forth to roll tomatoes to coat.

3

Roast tomatoes for 2 hours, stirring a few times. Tomates can be made up to a few days in advance.

4

Melt 2 tablespoons butter in a 10” cast iron skillet over a medium heat.

5

Cut an 18-ounce tube of polenta into 1-inch medallions. Add medallions to the skillet and cover with a splatter guard. Sear polenta on each side for about 10 minutes, until crispy and dark brown around the edges.

6

While the polenta is searing, make the arugula pesto. Puree ½ cup arugula, ¼ cup Parmesan , and ¼ cup olive oil until thin, adding more oil if needed. Add a pinch of salt or more to taste. Careful not to over salt. Let stand and taste before adding more.

7

Thin out 2 tablespoons of crème fraîche with 1 teaspoon of milk.

8

When polenta is seared, turn off heat and add tomatoes to skillet, and remove from heat. Drizzle with creme fraiche and pesto and serve.

Seared Polenta with Slow Roasted Tomatoes & Pesto

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 1 pound cherry tomatoes
 1 tablespoon olive oil
 ¾ teaspoon sea salt
 1 18-ounce polenta tube
 2 tablespoons of butter
 ½ cup baby arugula, stems removed
 ¼ cup fresh Parmesan cheese
 ¼ cup olive oil
 Pinch of salt to taste
 2 tablespoons crème fraîche
 1 teaspoon milk

Directions

1

Preheat oven to 250 degrees F.

2

Add 1 pound tomatoes to a quarter-sized baking sheet with 1 tablespoon olive oil. Top with ¾ teaspoon sea salt. Shake the pan back and forth to roll tomatoes to coat.

3

Roast tomatoes for 2 hours, stirring a few times. Tomates can be made up to a few days in advance.

4

Melt 2 tablespoons butter in a 10” cast iron skillet over a medium heat.

5

Cut an 18-ounce tube of polenta into 1-inch medallions. Add medallions to the skillet and cover with a splatter guard. Sear polenta on each side for about 10 minutes, until crispy and dark brown around the edges.

6

While the polenta is searing, make the arugula pesto. Puree ½ cup arugula, ¼ cup Parmesan , and ¼ cup olive oil until thin, adding more oil if needed. Add a pinch of salt or more to taste. Careful not to over salt. Let stand and taste before adding more.

7

Thin out 2 tablespoons of crème fraîche with 1 teaspoon of milk.

8

When polenta is seared, turn off heat and add tomatoes to skillet, and remove from heat. Drizzle with creme fraiche and pesto and serve.

Seared Polenta with Slow Roasted Tomatoes & Pesto

Seared Polenta with Slow Roasted Tomatoes & Pesto