Whoever was the first person to make Polenta Pancakes might have been a genius, but adding Green Tomato Marmalade was an even better decision on our part.
Place tomatoes, sugar, Colavita Aged White Wine Vinegar, salt, and water in a large saucepan over medium heat.
Bring to a simmer, stirring until the sugar dissolves, and cook until the mixture has thickened, 30-35 minutes. Let cool. Cover, and refrigerate for up to 1 week.
Combine the Colavita Instant Polenta in a small saucepan with 1 1/2 cups water and a pinch of salt.
Whisk until smooth until it comes to a boil, then continue to stir for about 10 minutes until thickened.
Heat a griddle or large skillet over medium-low heat. In a bowl, mix flour, baking powder, and a little salt. Beat eggs into the cornmeal, then stir in the milk. Add the eggs and polenta mixture to the flour mixture and stir to combine, adding milk a little at a time if necessary to make a batter.
Add about 1 tbsp Colavita Olive Oil to the griddle.
When hot, ladle the batter onto the griddle. You cam make any size pancake you like, but a 4" circle is very manageable.
Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and brown the second side.
Repeat, using more Colavita Olive Oil on the griddle as necessary.
Serve immediately with tomato marmalade on the side, some freshly chopped basil, and a drizzle of Colavita Olive Oil.
Servings 4