Polenta with Le Cendre

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place tomatoes and garlic cloves in an ovenproof dish, cut side down. Mix oil, balsamic vinegar, sugar, ground pepper, sea salt and rosemary and thyme mixture, then pour on tomatoes and garlic. Bake in the middle of the oven 15-20 minutes, or until tomatoes are tender.
3. Meanwhile, bring chicken stock to a boil on medium heat in a large saucepan. Using a whip, slowly blend in polenta while constantly stirring. Cook on medium-low heat about 5 minutes, stirring constantly. Add butter, chopped herbs and grated cheese. Mix well and season to taste. Pour in a buttered 32 cm x 23 cm (13 in. x 9 in.) rectangular baking dish and smooth surface with a spatula; or spread on a baking sheet covered in buttered parchment paper. Refrigerate about 30 minutes or until polenta is firm enough to be taken out and cut. Cut polenta into 8 equal parts. Lightly oil each piece and grill on barbecue on each side. Place a slice of Le Cendre cheese on each serving of polenta when almost done so that it softens. Serve with tomatoes and garlic confit. Finish with a drizzle of flavoured oil. Garnish with arugula, to taste.
4. Cut polenta into 8 equal parts. Lightly oil each piece and grill on barbecue on each side. Place a slice of Le Cendre cheese on each serving of polenta when almost done so that it softens. Serve with tomatoes and garlic confit. Finish with a drizzle of flavoured oil. Garnish with arugula, to taste.

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Reviews (5)

Your Rating:

12

athenaspike

Jan. 5, 2011

"Delicious..." See more"

4

mommymeggy

Jul. 21, 2011

"I only made the tomato portion of this recipe and served it as a side dish. It was very good.. but very strong. It would be nice served as a garnish on meat...." See more"

3

hazyjenius

Nov. 27, 2011

"Very nice! However I found the chicken stock flavor was overpowering. Make sure to use a low sodium version as to not make the taste to salty. The tomato comfit was divine! I will make again...." See more"