On my last visit, I was walking by the organic polenta rolls and thought, "I haven't had polenta in a long time." I was going to visit my son, Alex, so I thought this would make a great appetizer for our Saturday afternoon happy hour. I had some tomatoes that were starting to get a little wrinkly, but fine for a quick tomato jam. Alex is a really good cook, so I put him to work caramelizing onions in his new Le Creuset pan. He raved about this block of parmesan cheese that he just bought…yes, we relish the simple pleasures of life…so his fiancé, Priscilla, got to work at shredding it to top off our tartines.
Sitting in his patio with the San Diego sunshine and cool breezes, a glass of chardonnay and Polenta Tartine with Tomato Jam. Ah...that's my kind of happy hour!
1 Trader Joe's Organic Polenta Roll
2 T olive oil
1/3 cup shredded parmesan cheese
1 1/2 cups chopped sweet tomatoes
1 tsp. olive oil
1/4 tsp. sugar
salt to taste
1 medium size onion, sliced
2 tsp. olive oil
salt to taste
Prepare the tomato jam. Sauté tomatoes in olive oil until soft for 40 minutes. Mash tomatoes as it cooks. Season with sugar and salt to taste. Set aside.
Saute onion in olive oil until it turns brown. Season after it turns brown. Set aside.
Slice polenta into 1/4-inch rounds. Fry in olive oil on each side until golden brown. Divide tomato jam among the 12 slices. Top each with caramelized onion, then sprinkle with shredded parmesan cheese. Serve immediately.
Recipe by Gale