polenta with tomato jam

polenta with a tomato jam recipe

polenta with tomato jam

ingredients

POLENTA :

• 3 cups of water
• 1 teaspoon salt
• 11/2 cups polenta or coarse
• cornmeal

TOMATO JAM:

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1-inch fresh ginger root,
• peeled and minced
• 2 jalapeños, seeded and
• minced
• 1 (28-ounce) can be crushed
• tomatoes
• 1/4 cup maple syrup or sugar
• 1 teaspoon salt
• Chèvre (optional)
• Fresh thyme or microgreens(optional)

cooking instructions

In my family, polenta is as loved as chips or crackers. It can
be firm or soft, cut into any shape, and topped with just about
anything—and it’s corn! I use corn grown and ground by Greg
Reynolds of Riverbend Farm. It is unlike any other cornmeal
I have had. He uses a combination of a few heirloom corns
varieties. The cornmeal is grainy and corny, while also as fluffy as
flour. The tomato jam is sweet, spicy, and tangy all at once, and
provides a perfectly balanced finish to the delectable polenta.
Bring the salted water to a boil, then slowly add the polenta,
whisking regularly to remove lumps. Simmer the mixture and
continue stirring it for about 5 minutes. Remove the polenta
from the heat, pour it into an oiled 9×13-inch pan, and spread
it so it is about a half-inch thick. Let the polenta cool. Then
cut it into the desired shapes using a cookie cutter or the rim
of a glass.
Warmth the olive oil in a medium skillet over medium-high
heat and sauté the onion, garlic, ginger, and jalapeños for
about 3 minutes. Reduce the heat to medium and add the
tomatoes, maple syrup, and salt and simmer on very low heat
until quite thick, about 30 to 40 minutes. Let the jam cool for
at least 2 hours or overnight in the refrigerator if possible.
When the jam is cool, spoon it onto the cut polenta. To
dress up this dish, you can top each piece with a small dollop
of chèvre and a sprig of thyme or a pinch of microgreens.
Good appetite for everyone