Garlic Tomato Polenta Cakes

1. 1

   Sprinkle the tomato slices with salt and place between a layer of paper towels to extract excess moisture.

2. 2

   In a saucepan, saute the garlic in the butter, until soft.

3. 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. 4

   After about 15 minutes, when it's nice and thick, pour the polenta onto a pan lined with parchment paper.

5. 5

   Preheat the oven to 300 degrees F.

6. 6

   Spread evenly, arrange tomatoes on top, brush lightly with olive oil and season with cracked black pepper.

7. 7

   Place in the oven for 10 minutes to intensify the tomato flavor.

8. 8

   Remove to cool until lukewarm.

9. 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. 10

    Can be served warm or cold (I prefer warm).

* Per serving · 4 servings · Values may vary.

No additional tips available.