Griddled Polenta Cakes with Ricotta and Roast Peppers
Salsa Verde
February 2, 2015
Grilled Summery Ratatouille Pizza
February 2, 2015
Griddled Polenta Cakes with Ricotta and Roast Peppers
Make these griddled polenta cakes with ricotta and roast peppers in two sessions, baking the polenta one night and then searing as a starter for company. Serve with lightly dressed arugula.
Ingredients
Directions
In a small bowl, stir the mascarpone with the heavy cream until it’s smooth. Season with salt and pepper to taste. In another bowl, toss the red pepper and onions with 2 Tbs. olive oil, the vinegar, and thyme.
Brush the slices of polenta all over with the oil. Set a 12-inch cast-iron skillet over medium heat for 2 minutes. Add half of the polenta squares, evenly spaced, and cook, undisturbed, until they brown around the edges, about 2 minutes. Flip and cook the other sides until browned, about 2 minutes. Transfer to a large platter and repeat with the remaining polenta.
To serve, spread the mascarpone on the polenta and top with the peppers and the oil-vinegar mixture. Sprinkle with pine nuts, and drizzle with the balsamic glaze.
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Ingredients
Directions
In a small bowl, stir the mascarpone with the heavy cream until it’s smooth. Season with salt and pepper to taste. In another bowl, toss the red pepper and onions with 2 Tbs. olive oil, the vinegar, and thyme.
Brush the slices of polenta all over with the oil. Set a 12-inch cast-iron skillet over medium heat for 2 minutes. Add half of the polenta squares, evenly spaced, and cook, undisturbed, until they brown around the edges, about 2 minutes. Flip and cook the other sides until browned, about 2 minutes. Transfer to a large platter and repeat with the remaining polenta.
To serve, spread the mascarpone on the polenta and top with the peppers and the oil-vinegar mixture. Sprinkle with pine nuts, and drizzle with the balsamic glaze.