Encompassing the culinary arts of our European neighbours, this dish boasts rich, bold flavours and fresh, colourful ingredients — making it not only healthy, but delicious and aesthetically appealing as well.
When preparing for this meal, fresh ingredients are always ideal and the easiest place to find them is at your local farmer’s market. Your basket should be overflowing with plump red and yellow cherry tomatoes, fragrant basil, spicy purple garlic, days old chevre cheese, and homegrown corn meal. Serve this dish as an appetizer or make it a meal atop a fresh arugula salad, completed with microgreens and orange dill dressing.
- 1 cup of cornmeal
- 3 ½ cups of vegetable broth
- 3 cups of mixed red and yellow cherry tomatoes
- 1 head of garlic
- 1 cup chevre cheese
- sea salt (to taste)
- fresh cracked pepper (to taste)
- 3 tablespoons olive oil (plus additional oil for tomatoes)
- Preheat oven to 400 °F.
- Line a baking sheet with paper or foil. Halve tomatoes and set them on the baking sheet, drizzle with olive oil and add salt and pepper. Place in the oven and cook 30-40 minutes until they begin to brown slightly.
- Cut the top of the garlic head to expose garlic inside. Drizzle with oil and wrap in tinfoil. Place inside the oven and remove when tomatoes are done.
- In the meantime, mix cornmeal and broth in a saucepan on medium high heat until it begins to boil. Turn to low and mix often until it begins to pull away from the sides of the pot, approximately 20-25 minutes.
- Spray a tart or a spring form pan and pour the cornmeal mixture into it, spreading it out to the rim to create a crust. Let rest for 10 minutes before placing it in the oven for 20 minutes, or until crisp on the sides.
- Remove the polenta, tomatoes, and garlic from the oven. Let the polenta cool for 15 minutes.
- In a food processor, mix together the garlic, salt and pepper, olive oil, roasted garlic, and chevre cheese.
- Spread the cheese mixture on top of the polenta and cover with roasted tomatoes and basil. Enjoy!