Ingredients
Scale
- 2 cups vegetable broth
- 1 cup cornmeal
- 1 teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 cup grape tomatoes, halved
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Heat the vegetable broth in a medium saucepan until it reaches a rolling boil.
- Stir in the sea salt, then gradually add the cornmeal while whisking vigorously to avoid any lumps.
- Lower the heat and let the mixture simmer for about 5-7 minutes, stirring regularly until it becomes thick and creamy.
- Remove the saucepan from the heat and mix in the extra virgin olive oil, onion powder, and cayenne pepper.
- Transfer the polenta to a greased 8×8-inch baking dish, leveling the surface with a spatula.
- Allow it to cool for about 30 minutes at room temperature, then place it in the refrigerator for at least an hour to set.
- Preheat your oven to 425°F.
- On a baking tray, combine the halved grape tomatoes with red wine vinegar, a pinch of salt, and pepper.
- Roast them in the oven for 15-20 minutes until they are tender and slightly caramelized.
- Once the polenta has firmed up, cut it into squares or triangles.
- Heat a non-stick skillet over medium heat and drizzle in a bit of olive oil.
- Cook the polenta pieces for approximately 3-4 minutes on each side until they are golden and crispy.
- Plate the polenta squares and generously spoon the herbed tomato topping over them.
- Finish with a sprinkle of fresh parsley and crumbled feta cheese if desired.
Notes
- Serves 4
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking and Pan-frying
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 polenta cake with topping
- Calories: Approximately 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg