Polenta with Sun-dried Tomato Salsa
Denise Mikolainis
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.
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
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.
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.