Description
Rosemary-infused crispy polenta, delicately fried to a golden perfection, served with a house-made tomato jam bursting with bright acidity and subtle sweetness. Finished with a generous dusting of freshly grated Parmesan, this bite-sized delight offers a harmonious balance of herbaceous, savory, and tangy flavors.
Ingredients
Crispy Polenta:
1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 Tbsp minced garlic (cloves)
1 tsp minced rosemary leaves
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 cups chicken stock (preferably homemade)
2 cups half and half
2 cups whole milk
2 cups cornmeal
1/2 cup grated parmesan
Flour, olive oil and butter (for frying)
Tomato Jam:
2 pounds tomatoes (very ripe)
3/4 cup light brown sugar
2 Tbsp apple cider vinegar
1 Tbsp grated ginger
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp salt
1/2 tsp cayenne pepper
Instructions
Crispy Polenta:
1. Heat butter and olive oil in large saucepan. Add the garlic, rosemary, salt and pepper. Sauté for 1 minute.
2. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the head and slowly spring the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly until thickened and bubbly.
3. Stir in the parmesan. Pour into a 2-inch hotel pan, smooth the top and refrigerate until firm and cold.
4. Cut the polenta into 1-inch sized cubes. Lift out with a spatula and sit aside.
5. Heat 1 tablespoon of olive oil and butter in a large sauté pan. Cook for 3-5 minutes on either side until golden brown. Sit to the side.
Tomato Jam:
1. Add all the ingredients to a heavy bottom saucepan and bring to a boil. Stir frequently to prevent the bottom from burning.
2. Reduce heat and simmer. Stirring occasionally, until the mixture thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container, store in the refrigerator.