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Polenta Squares with 2 Toppings

This polenta recipe is prepared without dairy. If you prefer a cheesy or cream flavor, you can use the Cheese Polenta recipe or the Creamy Polenta recipe.

What you need

  1. 1 cup organic polenta
  2. 3 cups chicken broth
  3. 1 pinch saffron threads
  4. 1 minced shallot
  5. 2 cups cherry tomatoes
  6. 1 tbl minced fresh thyme leaves
  7. 1 tbl minced fresh rosemary leaves
  8. 1 clove garlic, grated
  9. 1/4 cup diced
  10. roasted red pepper
  11. 1/3-1/2 cup diced bacon or pancetta
  12. 2 fennel bulbs, diced
  13. 1 tsp grated lemon zest
  14. 1 tbl minced fresh parsley
  15. Kosher salt
  16. Ground black pepper
  17. Olive Oil

How to make it

  1. Preheat the oven to 400º
  2. Sauté shallot over medium high heat
  3. Add broth and saffron and bring to a boil
  4. In a very thin stream, so you can see the individual grains, add the polenta, whisking constantly
  5. Once the polenta has been added, reduce heat to medium-low and stir with a wooden spoon constantly while the mixture thickens
  6. As the mixture cooks, you may reduce the heat to low - polenta bubbles and spatters so don't stand too close
  7. The polenta is fully cooked when it pulls cleanly away from the sides of the pan (often about 15-20 minutes)
  8. Pour the polenta into an oiled baking pan or onto a clean board and allow to cool
  9. Cover and refrigerate until ready to proceed.
  10. On a sheet pan, place the clean cherry tomatoes with the thyme, rosemary, salt and pepper
  11. Drizzle a little olive oil over the top and mix everything together
  12. Roast in the oven until the tomato skins begin to pop - approx. 10 minutes
  13. Remove and transfer mixture to a bowl
  14. While hot, add the grated garlic and diced red pepper - allow to cool
  15. Place bacon and fennel on a sheet pan with salt & pepper and mix all together
  16. Roast in oven until bacon is crisp and fennel is very tender
  17. Remove and allow to cool
  18. Transfer mixture to a bowl and add lemon zest and parsley
  19. Remove polenta from refrigerator and cut into 1 1/2 inch squares
  20. Spoon about 1 tbl tomato confit onto half the squares
  21. Spoon about 1 tbl fennel/bacon mixture onto remaining squares
  22. Serve at room temperature

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