Name: Griddled Polenta Cakes with Ricotta and Roast Peppers
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Ingredients: 4 tbsp Colavita Extra Virgin Olive Oil, plus more for the arugula; ¾ cup mascarpone cheese; 2 tbsp heavy cream; kosher salt and freshly ground black pepper; 2 jarred roasted red peppers, quartered and thinly sliced; ¼ cup sweet onion, minced; 1 tbsp Colavita Balsamic Vinegar; 2 tsp chopped fresh thyme; 2 16 oz logs store-bought polenta, cut into 12 1/2 inch sliced; ½ cup toasted pine nuts; Colavita Balsamic Glaze, for finishing; 2 arugula

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.

4 tbsp Colavita Extra Virgin Olive Oil, plus more for the arugula

¾ cup mascarpone cheese

2 tbsp heavy cream

kosher salt and freshly ground black pepper

2 jarred roasted red peppers, quartered and thinly sliced

¼ cup sweet onion, minced

1 tbsp Colavita Balsamic Vinegar

2 tsp chopped fresh thyme

2 16 oz logs store-bought polenta, cut into 12 1/2 inch sliced

½ cup toasted pine nuts

Colavita Balsamic Glaze, for finishing

2 arugula

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.