-
1
Brush an 8-by-8-by 2 1/2-inch glass baking dish with the oil.
-
2
Bring the water and kosher salt to a boil in a heavy, medium saucepan over medium heat.
-
3
Add the polenta using a whisk to incorporate.
-
4
Reduce the heat.
-
5
Let simmer for about 10 minutes, stirring frequently.
-
6
Add the cream, using a whisk to incorporate.
-
7
Cook until the consistency is soft and thick, about 10 minutes.
-
8
Remove from the heat and add the Parmesean cheese, using a whisk to incorporate.
-
9
Pour the polenta into the prepared baking dish and spread evenly into the dish using a large spatula or the back of a large spoon.
-
10
Refrigerate until chilled.
-
11
To make the salsa: Mix the sun-dried tomatoes, basil, balsamic vinegar, garlic, and pepper together in a small bowl.
-
12
To assemble: Preheat the oven to 300 degrees F. Trim the edges of the polenta and cut into 36 squares.
-
13
Top each square with 1/2 teaspoon of the salsa.
-
14
PLace on a foil- or parchment paper-lined baking sheet.
-
15
Bake until slightly warm, 8 to 10 minutes.
-
16
Serve warm.
-
17
Tips: The polenta and the salsa can be prepared up to 2 days in advance.
-
18
The squares can be assembled up to 1 day in advance.
-
19
Bake as directed.
