Garlic Tomato Polenta Cakes

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 sprinkle the tomato slices with salt and place between a layer of paper towels to extract excess moisture.
• 2 in a saucepan, sauté the garlic in the butter, until soft.
• 3 add water, bring to a boil and slowly pour in dry polenta, a dash of salt, and cook, stirring often with a wooden spoon.
• 4 after about 15 minutes, when it’s nice and thick, pour the polenta onto a pan lined with parchment paper.
• 5 preheat the oven to 300 degrees f.
• 6 spread evenly, arrange tomatoes on top, brush lightly with olive oil and season with cracked black pepper.
• 7 place in the oven for 10 minutes to intensify the tomato flavor.
• 8 remove to cool until lukewarm.
• 9 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.
• 10 can be served warm or cold (i prefer warm).