Savory Herb-Infused Polenta Cakes with Roasted Tomato Salsa
These elegant polenta cakes are infused with fresh herbs and served with a vibrant roasted tomato salsa, making them a perfect budget-friendly dish for special occasions. The combination of creamy polenta and tangy salsa creates a delightful flavor experience that will impress your guests.
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Begin by bringing 4 cups of vegetable broth to a boil in a medium saucepan. Gradually whisk in 1 cup of polenta, stirring continuously to prevent lumps.
Cook the polenta over low heat for about 15 minutes, stirring frequently until it thickens and pulls away from the sides of the pan.
Stir in 1/2 cup of grated Parmesan cheese, 2 tablespoons of chopped fresh basil, 2 tablespoons of chopped fresh parsley, and 1 teaspoon of salt.
Pour the polenta into a greased 9x9 inch baking dish and spread it evenly. Allow the polenta to cool for at least 30 minutes until set.
Preheat your oven to 400°F (200°C). While the polenta is cooling, prepare the roasted tomato salsa by halving 2 cups of cherry tomatoes and placing them on a baking sheet.
Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast in the oven for 20 minutes until caramelized.
Once the polenta is set, cut it into squares or rounds. Heat 2 tablespoons of olive oil in a skillet over medium heat and fry the polenta cakes for about 3-4 minutes on each side until golden brown and crispy.
To serve, top each polenta cake with a generous spoonful of roasted tomato salsa and garnish with additional fresh herbs if desired.
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