Crispy Polenta Squares with Cherry Tomatoes
Polenta can simply be allowed to firm up, be cut into pieces, and then be baked until crisp, as described below, to accompany any Italian dish. But this juicy cherry tomato topping makes it a light lunch or snack on its own.
FOR THE POLENTA
- 1/2 recipe Creamy Polenta with Goat Cheese
- Extra-virgin olive oil
FOR THE TOPPING
- 1 pint grape tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon freshly chopped thyme
- Pour warm polenta into an oiled 8-by-8-inch square pan and smooth out top. Refrigerate until firm, at least 2 hours but up to overnight.
- Preheat oven to 450 degrees. Flip polenta onto a cutting board. Brush the top with olive oil. Cut into 16 two-inch squares. Preheat a baking sheet for a few minutes and place the squares on the sheet.
- Place baking sheet in the upper third rack of the oven. Cook 10 minutes. Meanwhile, make the tomato topping by combining all ingredients in a bowl and tossing to coat. Let sit until ready to serve.
- Increase oven setting to broil and cook polenta squares until golden brown on top, about 3 minutes. Transfer squares to a platter and scatter tomato mixture on top.
No one should let the remaining half batch of Creamy Polenta go to waste; and of course you may have already eaten it! If not, firm it up as directed, then for breakfast, slice it and sauté in butter and serve with a fried egg on top. Any leftover slices can be wrapped in plastic wrap and frozen, to be used later individually.