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1
In a heavy saucepan, bring the stock to a boil over high heat.
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2
Meanwhile, in a small nonstick saute pan, heat the oil over medium heat.
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3
Add the garlic and sage and cook, stirring, until the garlic softens, 2 to 3 minutes.
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4
Scrape the contents of the saute pan into the boiling stock.
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5
Add the corn kernels and sun-dried tomatoes and reduce the heat to medium, so that the liquid just simmers.
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6
Handful by handful, add the cornmeal to the water in a steady rain, whisking constantly, until fully incorporated with no lumps.
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7
Cook, whisking constantly, until thick and bubbly, about 5 to 7 minutes.
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8
Remove from the heat.
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9
Coat a 5 x 9-inch (12.5 x 23-cm) loaf pan with nonstick cooking spray.
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10
Pour the polenta into the pan, smooth the surface, and spray it lightly with the vegetable oil spray.
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11
Cover with plastic wrap and let cool.
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12
Caramelized onions:.
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13
In a nonstick saute pan, heat the oil over high heat.
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14
Add the onions and cook, stirring constantly, until deep golden brown, caramelized and soft, about 15 minutes.
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15
Adjust the heat if needed so the onions don't burn.
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16
Stir in the maple syrup or brown sugar, vinegar, basil, and vegetable stock and reduce the heat.
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17
Keep warm at the back of the stove until ready to use.
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18
Tomato Concasse:.
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19
In a saute pan, heat the oil over high heat.
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20
Add the garlic and cook for a few seconds.
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21
Quickly stir in the tomatoes.
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22
Cook, stirring, just until the tomatoes are heated through.
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23
Add the salt, pepper, and basil.
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24
Cover and keep warm until ready to use.
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25
To Assemble:.
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26
Preheat the oven to 300F (150C).
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27
Heat a charcoal or gas grill to medium.
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28
Lightly coat a baking sheet and the grill with nonstick cooking spray.
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29
Invert the polenta onto a work surface and cut into 8 triangles or squares.
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30
Grill the polenta on both sides only until well marked, about 2 to 3 minutes on each side.
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31
Transfer to the prepared baking sheet in a single layer and bake for 4 to 5 minutes in the oven, until heated through.
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32
Remove from the oven and sprinkle with the feta cheese, if desired.
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33
To serve, ladle the tomato concasse in the centre of each warmed plate.
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34
Place 2 squares of polenta on the tomato concasse and top with the caramelized onions, and sprinkle with chopped parsley.
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35
Serve immediately.
