Polenta Cakes with Tomato Salsa
- Main Course
- Tomatoes On the Vine
In a large stock pot over medium heat, bring broth to a boil. Slowly add in the cornmeal, whisking constantly until the mixture is combined. Bring to a boil and then reduce heat to low. Allow to cook until mixture thickens, about 3-5 minutes, making sure to whisk occasionally to prevent the polenta from sticking to the bottom of the pan.
Remove from the heat and add in the pecorino, 1/2 tsp. salt and pepper.
Pour mixture into a buttered 9×13″ baking dish. Lay plastic wrap directly onto the surface of the polenta and chill in the refrigerator for at least one hour.
Once the polenta is chilled, cut into triangles. Heat remaining olive oil in a large skillet over medium high heat. Once shimmering, add the triangles in batches and sear until golden on both sides. Transfer to a plate lined with paper towels.
Prepare the salsa: In a large bowl, combine the tomatoes, pepperoncini, garlic, capers, red wine vinegar, and 2 Tbsp. of olive oil. Toss well to combine. Season with salt (to taste) and set aside until ready to use.
Place the polenta cakes on a large serving platter, top with the salsa, and garnish with basil leaves.