Eating for cheap is always a great idea, even when you’re employed and doing well. Often times you can put together something extra tasty with just some cheap and simple ingredients. As is the case with this packed with flavor pockets seared polenta. I really like the spicy roasted tomato coulis, but you could certainly just go ahead chop up some tomato to make things even easier. But really, you just cook and then blend up a few ingredients to get that extra flavor.
Polenta is great because you can go ahead and serve it with anything from fish to a ribeye. To keep things cheap you can just throw together a quick sauté of vegetables to make this into a meal. Snap peas, some spinach and pearl onions would not be unwelcome.
Ingredients
Spicy Roasted Tomato Coulis
4 large roma tomatoes, halved
2 shallots, chopped
2 Tsp Red Pepper Flake
Spicy Tomato and Fennel Seared Polenta
3 Fennel bulbs, chopped
1 recipe Spicy Roasted Tomato Coulis
½ cup parmigiano reggiano
5 cups heavy cream
8 cups milk
3 ¼ cups corn meal
S&P to taste
Preheat oven to 375
Drizzle tomatoes with olive oil and season with salt and pepper. Place on a sheet tray and roast for 12-15 minutes, or until beginning to turn golden brown. Place all ingredients in a blender and puree until smooth. Season with salt and pepper to taste. If too thick for your liking add a little water. Set coulis aside.
Roast fennel in an oven for 12-15 minutes. Meanwhile in a large sauce pot heat heavy cream and milk. When it reaches a boil slowly whisk in cornmeal and cook for 6-8 minutes, or until the polenta pulls away from the sides of the pot. Fold roasted fennel, tomato coulis and reggiano into polenta. Season with salt and pepper, and be sure to taste because it’ll likely take more than you think.
Line a half sheet tray or 13×9 in baking pan with parchment. Pour cooked polenta into the pan and smooth into an even layer, use olive oil and a rubber spatula to make the process easier. Cool in the refrigerator for at least 2 hours, or until firm.
Cut polenta into even sized squares (a half sheet tray should yield 20 individual portions). Using either a griddle or cast iron pan over high heat briefly sear a polenta square on one side. Place polenta, seared side up, on a sheet tray and warm in a 350 oven until hot throughout (5-6 minutes). Enjoy.
