POLENTA WITH BASIL AND ROASTED CHERRY TOMATOES
Serves: 4-5
12 oz. (370 mL) cherry and/or grape tomatoes (preferably a mix) Extra-virgin olive oil Kosher salt
Freshly ground black pepper One 2-oz. (60 mL) block Parmigiano-Reggiano cheese
2 cups (500 mL) chicken broth, preferably no-salt-added (may substitute vegetable broth) 2 cups (500 mL) half-and-half 1 cup (250 mL) dried polenta (coarsely ground cornmeal) 2 tbsp (30 mL) unsalted butter 10 large fresh basil leaves Crushed red pepper flakes
1. Position an oven rack 4 to 6 inches (10-15 cm) from the broiler; preheat the broiler.
2. Line a rimmed quarter-baking sheet with aluminum foil, then place the tomatoes on it and drizzle them with oil. Season lightly with salt and pepper. Broil for 6 minutes, until some of them are charred and have burst. Use the large-holed side of a box grater or a Microplane grater to grate the cheese.
3. Meanwhile, combine the broth and half-and-half in a medium saucepan over medium-high heat. Bring just to a boil, then gradually add the polenta; reduce the heat to medium and cook for 5 minutes, whisking, until thickened. (Careful: The stuff may sputter.)
4. Turn off the heat, then stir in the butter and most of the Parm, until well incorporated. Taste and season lightly with salt, keeping in mind that more cheese will be added at the end.
5. Stack, roll and cut the basil leaves into thin ribbons (that technique is called chiffonade; we wait to cut the basil because the cut shreds can darken quickly).
6. Divide the polenta among individual, shallow bowls or plates, then top each portion with some of the basil, the roasted tomatoes and their juices, a light sprinkling of crushed red pepper flakes and the remaining cheese. Drizzle with a bit more oil. Serve hot. Adapted from The New Classics: A Definitive Collection of Classics for Every Modern Cook, from Donna Hay Magazine (Fourth Estate, 2013). The Washington Post