Description
An elegant vegetarian main course featuring smoky grilled polenta cakes and artichoke hearts, served with sweet blistered tomatoes, fresh pesto, and creamy burrata.
Ingredients
Units
Scale
- 1 cup (237ml) Instant Polenta Cornmeal
- 3 1/2 cups (828ml) water
- 1 teaspoon (5ml) salt
- 1/2 teaspoon (2.5ml) pepper
- 1 teaspoon (5ml) granulated garlic
- 1 tablespoon (15ml) chopped fresh sage or basil
- 2 tablespoons (30ml) Extra Virgin Olive Oil
- 2 large artichokes
- 2 tablespoons (30ml) Extra Virgin Olive Oil
- 2 tablespoons (30ml) White Balsamic Vinegar
- generous pinch salt and pepper
- 1 lb (454g) cherry tomatoes
- 2 teaspoons (10ml) Extra Virgin Olive Oil
- pinch salt
- 3 tablespoons (44ml) Pesto Sauce
- 2 tablespoons (30ml) Capers
- 1/2 cup (118ml) burrata cheese (or goat cheese optional)
- few basil leaves
Instructions
- A note on prep: An easy way to do this is to prepare the polenta and blanch the artichokes a day ahead. Then before serving, fire up the grill, and it’s done in 15 minutes!
- To blanch artichokes: Place artichokes in a pot full of water, with 1 tablespoon (15 ml) salt and the juice of one lemon (leave the lemon halves in the water). Bring to a boil, then simmer on low for 45 minutes. Drain and chill. Once chilled, slice in half, scoop out fuzzy thistles with a spoon, and cut in half again. You will have 8 quarters. Drizzle with olive oil, vinegar, salt, and pepper, gently toss to coat.
- To make polenta: Bring 3 1/2 cups (828 ml) water to a boil in a medium pot. Add salt, pepper, and granulated garlic. Gradually add polenta, whisking constantly. Turn heat to low, cover, and cook until done. If using an instant version, this will take about 5 minutes. If using a non-instant brand, this may take up to 20 minutes; read the directions on the box. Once polenta has cooked and thickened, whisk in olive oil and fresh sage (or basil). Spread on a greased baking dish, smoothing out with a flat-bottom metal spatula coated in olive oil, to 3/4 inch (1.9 cm) thickness. Refrigerate until firm and chilled overnight or for at least two hours. Cut into squares, triangles, or rounds.
- Toss cherry tomatoes with olive oil and salt.
- Preheat grill to medium-high heat.
- Grill polenta until grill marks appear, closing the lid. Flip over and grill the other side. Place on a platter.
- Grill artichokes on all sides until slightly charred and heated through. Place around the polenta.
- Char the cherry tomatoes until they blister slightly. Arrange them around the polenta and artichokes.
- Drizzle with pesto, scatter capers and basil leaves around the top. Add dollops of burrata cheese (or goat cheese, optional) for extra richness. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian