Polenta with Sun-dried Tomato Salsa
A bite size appetizer with a delicious burst of flavor. Polenta can be prepared a day or two in advance and baked prior to serving.
Ingredients
Polenta
- 2 3/4 cups water
- 1/4 cup coarse cut corn grits
- 1/4 cup cornmeal
- 1/4 cup frozen corn, finely chopped
- 3/4 tsp salt
- 1/3 cup heavy cream
- 4 tbsp cream cheese
- 1/2 cup parmesan cheese
Salsa
- 3/4 cup oil-packed sun dried tomatoes, drained and chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp balsamic vinegar
- 1 tsp minced garlic
Instructions
Polenta
- Lightly oil an 8x8x2.5 inch glass baking dish. Set aside
- In a medium saucepan, bring water to a boil. Whisk in grits and cornmeal. Simmer 10 minutes, whisking frequently.
- Add chopped corn, cream and cream cheese and cook 15 minutes, whisking frequently.
- Remove from heat and whisk in parmesan.
- Pour polenta into prepared dish. Let cool and then cover and refrigerate for a minimum of 3 hours, or up to 2 days.
Salsa
- Mix salsa ingredients in a small bowl and set aside.
Assemble and Bake
- When ready to bake, preheat oven to 300 degrees. LIne a baking sheet with parchment paper. Remove cold polenta from refrigerator.
- Trim edges from polenta and cut into about 36 pieces (rectangles, diamonds, rounds). Place cold polenta pieces on prepared baking sheet. Bake 20 minutes.
- To serve, place a small bit of salsa atop each polenta piece. Serve warm or at room temperature.