Forget your usual weekend brunch routine – this Griddled Polenta with Roasted Tomatoes and Goat's Curd is about to become your new favorite. Imagine crispy, golden-brown polenta squares, perfectly complementing the sweet burst of roasted tomatoes and the creamy tang of goat cheese. It's a dish that's both elegant and surprisingly easy to make, perfect for impressing guests or simply treating yourself to a delicious and satisfying meal. The rich flavors and textures create a symphony on your palate, a delightful balance of savory and slightly sweet.
This recipe elevates polenta from a simple side dish to a star of the brunch table. The grilling process adds a delightful textural contrast to the creamy polenta, while the roasted tomatoes bring a depth of sweetness that perfectly balances the goat cheese's tang. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions to guide you through making this unforgettable Griddled Polenta Brunch.
Tools Needed
- Baking tray
- Grill pan
- Fridge
- Oven
- Scissors
Ingredients
- Polenta (coarse or instant)
- Water
- Olive oil
- Salt
- Pepper
- Butter
- Parmesan cheese
- Vine tomatoes
- Garlic
- Sugar
- Balsamic vinegar
- Thyme
- Goat's curd
Step-by-Step Instructions
Step 1. Prepare and Cook the Polenta
- Season water with a touch of olive oil to prevent stickiness. Prepare polenta according to package directions (coarse polenta takes longer than instant). Whisk constantly as it cooks.
- Once cooked, season the polenta with salt, pepper, butter, and a generous amount of Parmesan cheese. Mix until smooth and creamy.
- Pour the polenta into an oiled baking tray, spread evenly, and refrigerate until set.
Step 2. Roast the Tomatoes
- Roast vine tomatoes with olive oil, salt, pepper, squeezed garlic, sugar, and balsamic vinegar in the oven for about 10 minutes until blistered.
Step 3. Grill the Polenta and Arrange the Dish
- Once set, carefully remove the polenta from the tray and slice or cut into desired shapes.
- Grill the polenta slices until nicely marked and slightly browned.
- Arrange the grilled polenta on a plate. Top with the roasted tomatoes, drizzle with any remaining roasting juices.
Step 4. Garnish and Serve
- Dollop goat's curd (or alternative creamy cheese) on top. Finish with a drizzle of aged balsamic vinegar and thyme.
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Tips
- Using coarse polenta requires more cooking time than instant polenta.
- Generously season the polenta with parmesan to enhance the flavor and prevent dullness.
- Prick the tomatoes before roasting to prevent them from exploding in the oven.
- Grilling the polenta adds a nice texture and visual appeal.
- The polenta can be prepared a day or two in advance, making this recipe great for entertaining.
Nutrition
- Calories: 600-700
- Fat: 35-45g
- Carbs: 60-70g
- Protein: 15-20g
FAQs
1. Can I make the polenta ahead of time?
Yes! Cook the polenta a day or two in advance. Store it covered in the refrigerator and reheat gently before griddling. It might need a little extra liquid added when reheating.
2. What can I substitute for goat cheese?
Feta cheese, ricotta, or even a creamy burrata would be delicious substitutes for the goat cheese. Consider the flavor profile you prefer – feta offers a salty tang, while ricotta is milder and creamier.
This Griddled Polenta with Roasted Tomatoes and Goat's Curd recipe is a guaranteed crowd-pleaser, offering a sophisticated yet simple brunch option. The combination of textures and flavors creates a truly memorable dining experience, perfect for any occasion. So gather your ingredients and prepare to impress your friends and family with this delightful dish!