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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Polenta Crostini with Roasted Cherry Tomatoes 

 

Polenta crostini with roasted cherry tomatoes make a tasty, nutritious appetizer, snack, and (dare I admit it?) supper. Their crispy exterior and soft, creamy center pair beautifully with roasted cherry tomatoes, all jammy and sweet, and a sprinkling of capers.

 

Prep Time 15 minutes                 Cooking Time: 30 minutes + 2 hours to cool polenta                 Makes 25-30 crostini

 

Ingredients

 

2 cups polenta •

7 cups water

2 Tablespoons nutritional yeast

1 Tablespoon aka (red) miso •• (optional)

 

1 ½ pounds cherry tomatoes, cut in half

⅓ cup non-pareil capers

Few grinds of black pepper

 

• Different brands and grinds of polenta will require different amounts of water and cooking time. Test a small batch if you are unsure.

 

•• Miso is a good salt alternative that helps to lower blood pressure. (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5313421/#:~:text=Miso%2C%20which%20is%20made%20from,%2C%20including%20salt%2Dsensitive%20hypertension).

 

 

Directions

 

Tomatoes

Preheat oven to 425°F/218°C.

 

On a large cookie sheet lined with parchment roast the tomato halves, cut side up. They are done when their edges

have browned and are partially dehydrated. Cool. With a scissors cut larger pieces in half. Set aside.

 

Polenta

Heat water to boiling.  Sprinkle in polenta, stirring constantly.  Reduce heat and continue to stir until thickened, taste cooked, but is still pourable (approximately 5 minutes. Pour and spread it into a square or rectangular pyrex baking dish(es), about 1½ -2” deep. Alternatively, do as the Italians do and pour the polenta onto a wooden board, shaping it as best you can into a block 1½” to 2” high.

 

Allow to cool and solidify completely. You can cover and refrigerate once it has begun to cool to expedite chilling or just leave on the counter for a few hours.

 

To remove, slide a knife along each side to loosen, cleaning/wetting the knife after each cut. Then reverse the block onto a cutting board. Cut slices ⅜” thick.

 

Heat a quality non-stick pan (avoid PFOAs in teflon in cheaper cookware) over medium-low heat (under 500°F), pan toast the polenta slices until they have lightly browned and turned speckled and crispy.  Flip to repeat on the underside.  Transfer to a rack as they come off the pan.

 

Pile the roasted tomatoes on the warm crostini. Grind pepper on top and sprinkle with capers. Serve warm.

 

Hint: If you make in advance, pop in a 300°F/150°C oven for 15 minutes to reheat and crisp up.

 

Buon appetito!

Polenta Crostini with Roasted Cherry Tomatoes