Corn Meal
Flour Arrangements
Flour Arrangements
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Ingredients

  • 2 cups cherry or grape tomatoes, halved
  • tomatoes
  • 2 garlic cloves, minced
  • 1/2 cup fresh sage leaves, chopped and divided
  • 1/4 cup pine nuts, toasted
  • 1 1/4 teaspoons salt, divided
  • 4 cups water
  • 1 1/3 cups yellow cornmeal
  • 1 tablespoons extra-virgin olive oil
  • 4 ounces crumbled goat cheese ( about 1 cup)
  • 4 ounces shredded mozzarella cheese ( about 1 cup)
  • 1/4 cup sage, pine nuts, and 1/4 teaspoon salt in a small bowl. Set aside.
  • 1 teaspoon salt in large saucepan over medium-high heat. Whisk constantly until the mixture begins to boil. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes Whisk in 1 tablespoon olive oil and 1/4 cup sage. Transfer polenta to prepared skillet, spreading it evenly in the pan.
  • 20-25 minutes Let sit at least 15 minutes before serving. Cut polenta into wedges and serve from skillet.

Instructions

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