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Grilled Polenta with Quick Tomato Jam and Goat Cheese

Antipasti goodness from Stephanie. A fresh tomato jam topped with goat cheese set on a bed of polenta. Perfect finger food.

Grilled Polenta with Quick Tomato Jam and Goat Cheese

Ingredients

  • 3-4 cups of vegetable stock or water
  • 1 1/2 cups of cornmeal
  • 2 tsp of Kosher Salt
  • 1 cup of frozen corn
  • 2 tbsp of parsley, chopped fine
  • 2 tbsp of butter, plus more for pan
  • Salt and Pepper to taste
  • 1/4 cup of Olive Oil for grilling
  • 2 oz of goat cheese, room temperature
  • 2 oz of cream cheese, room temperature

Ingredients for Tomato Jam

  • 1 1/2 pounds of ripe tomatoes (on the vine)
  • 1 cup of sugar
  • 2 tbsp of fresh lime juice
  • 1 tbsp of minced fresh ginger
  • 1 tsp of ground cumin
  • 1/4 tsp of ground cinnamon
  • 1/8 tsp of ground cloves
  • 1 tsp of salt
  • 1 tsp of crushed red pepper flakes

Instructions

  1. For the tomato jam, core and coarsely chop the tomatoes.
  2. Combine all of the ingredients in a medium saucepan and bring them to a boil over medium heat, stirring constantly.
  3. Reduce the heat to medium-low and bring the mixture to a simmer.
  4. Stirring occasionally, allow the mixture to simmer for 1 hour and 15 minutes until it has the consistency of thick jam.
  5. Taste and season the jam with salt or additional dried spices then transfer it to a separate bowl to cool.
  6. Refrigerate the jam until ready to use.
  7. In a medium saucepan over medium-high heat, bring the water and the salt just to a boil. Reduce the heat, slowly whisk in the polenta and season with pepper.
  8. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes.
  9. Add the herbs, corn, and 2 tablespoons of the butter.
  10. Continue to stir until well combined and very thick.
  11. Taste and adjust seasonings.
  12. Liberally butter a sheet pan and cover the bottom with parchment paper.
  13. Pour the hot polenta in and with a rubber spatula, spread it evenly and smooth out the top.
  14. Cover with plastic wrap and refrigerate about 30 minutes.
  15. When ready to grill, brush the top lightly with oil, then remove the polenta from the pan by flipping it onto a countertop.
  16. Lightly brush with oil and cut it into squares or triangles.
  17. Oil and heat a grill pan.
  18. Grill or pan sear the polentapieces until golden brown, about 3 minutes on each side.
  19. Whip the two cheeses together (or blend in a mixer).
  20. Arrange the polenta on a serving platter. Place in a pastry bag and pipe a small swirl on the top of each serving.
  21. Spoon a small teaspoon of the tomato jam on top of each cheese piping.

Tags: antipasti, Italian, polenta, tomato jam, goat cheese

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