Polenta with Tomatoes and Savory – Episode 65
But this post isn’t about fava beans. So let’s talk about polenta, shall we?
I will admit that when I make polenta, I have a really hard time not eating more than I need to. And it’s one of the few times when I’m happy to jump up and put the leftovers into the fridge, because it means I can sneak some out of the pot and lick the spoon (which I will accidentally forget to thump on the side of the container, leaving a good amount there for me to eat). Yes. Guilty. I love polenta.
When I read that we were getting Savory in this week’s Abundant Harvest Organics box, I was intrigued. I think it is a new herb for me (or, it could be one that I hadn’t known how to use in the past, so maybe it just got dried and is sitting in the back of the cupboard in a jar). I must say, I think I like it.
I like that it goes with A LOT! I went to the Flavor Bible for help and was pleasantly surprised by how many things I could pair it with. Things like basil, fava beans, chicken, cheese, eggs, legumes, meats, rice, salads, tomatoes, and polenta.
When I saw “polenta” I knew what I needed to do. And I knew that it needed to have some tomato on top and that the tomato needed to be slightly roasted.
And so it did. And so it was.
- 3 C water
- 1 C milk
- 3/4 C cornmeal
- 1 C cheese, grated (parmesan and gruyère), a bit reserved for topping
- 1/2 to 1 t salt
- 1/2 to 1 T savory, finely chopped
- 4 slices of tomato (could also cut them into small pieces, as a slice is more difficult to eat)
- Bring water and milk to a boil. Turn heat to medium-low. Add cornmeal, a bit at a time, whisking to combine. Whisk occasionally as it thickens, about 3-4 minutes.
- Remove from heat and whisk in cheese, salt, pepper, and savory.
- Pour into individual ramekins (or small oven proof bowls). Top with a slice of tomato, a bit more cheese, and a savory leaf.
- Broil for 5-10 minutes, or until cheese is melted and tomato has softened. (I used a countertop convection oven. In the regular oven, keep the door open and an eye on it so it doesn’t burn – cooking time may be shorter.)