Garlic Tomato Polenta Cakes
- 1 large tomatoes (1 large hothouse tomato works for me) or 2 small tomatoes, thinly sliced into discs (1 large hothouse tomato works for me)
- 1 head garlic, minced
- 1 tablespoon butter
- 3 cups water
- 1 cup polenta
- salt
- olive oil
- cracked black pepper
- Sprinkle the tomato slices with salt and place between a layer of paper towels to extract excess moisture.
- In a saucepan, saute the garlic in the butter, until soft.
- Add water, bring to a boil and slowly pour in dry polenta, a dash of salt, and cook, stirring often with a wooden spoon.
- After about 15 minutes, when it's nice and thick, pour the polenta onto a pan lined with parchment paper.
- Preheat the oven to 300 degrees F.
- Spread evenly, arrange tomatoes on top, brush lightly with olive oil and season with cracked black pepper.
- Place in the oven for 10 minutes to intensify the tomato flavor.
- Remove to cool until lukewarm.
- Cut out round discs (using the top of a glass) or squares (with a knife), just larger than the food you are topping the polenta with.
- Can be served warm or cold (I prefer warm).
tomatoes, garlic, butter, water, polenta, salt, olive oil, cracked black pepper
Taken from www.food.com/recipe/garlic-tomato-polenta-cakes-449989 (may not work)