POLENTA WITH BALSAMIC SCALLION GREENS
Serves: 2-3
4 cups (1 L) water
1 tsp (5 ml) kosher salt, plus more as needed
1 cup (250 ml) cornmeal or dried polenta (quick-cooking polenta)
2 tbsp (30 ml) unsalted butter 1 tbsp (15 ml) tomato paste Freshly ground black pepper 1 pint (500 ml) cherry or grape tomatoes
10 scallions
2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling Spanish smoked paprika (may substitute sweet paprika)
2 to 3 tbsp (30-45 ml) good-quality balsamic vinegar 3 tbsp (45 ml) heavy cream or half-and-half (optional)
Freshly shredded Parmigiano-reggiano cheese, for garnish
1. Boil the water in a medium saucepan over medium-high heat. Add the salt; once it has dissolved, gradually whisk in the cornmeal or polenta.
2. Reduce the heat to medium-low. Stir in the butter and tomato paste; cook for about 20 minutes, stirring often; the mixture will thicken quickly but keep stirring, so the mixture is evenly cooked and does not scorch on the bottom.
3. Remove from the heat; taste, and season with black pepper and/or more salt, as needed. Cover partially to keep warm.
4. Meanwhile, cut half of the tomatoes in half and season them lightly with salt.
5. Trim/discard the root ends from the scallions; reserve the white parts for another use, if desired. Cut the remaining scallion greens into 2-inch (5-cm) lengths.
6. Heat the oil in medium nonstick skillet over medium heat. Stir in the scallions; cook for a few minutes, just until they are beginning to soften, then add all the tomatoes.
7. Increase the heat to medium-high; cook for 2-3 minutes until tomatoes are just warmed through and starting to soften.
8. Season lightly with the smoked paprika, then turn off the heat. Drizzle with the balsamic vinegar (to taste) and toss lightly to incorporate. Taste, and season with more of the smoked paprika, as needed.
9. Uncover the polenta and stir in the cream or half-and-half, if using. Divide among warmed bowls, then immediately top with equal portions of the warm tomato-scallion mixture. Drizzle with a little more oil and scatter the cheese on top.
Variation: You can cook 3 strips of regular or turkey bacon, or prosciutto, until crisped, then crumble the bits on top of each portion before serving.
Make ahead: You may have leftover polenta. It can be refrigerated for up to 5 days, and reconstituted with milk or broth when reheated.