Savory Herb-Infused Polenta Rounds with Tomato Salsa

Ingredients

• 250 g polenta
• 1 L vegetable broth (low-sodium)
• 50 g grated Parmesan cheese (optional)
• 2 cloves garlic
• minced
• 1 tbsp fresh rosemary
• chopped (or 1 tsp dried)
• 1 tbsp fresh thyme
• chopped (or 1 tsp dried)
• Salt and pepper
• to taste
• 2 tbsp olive oil (for frying)
• 300 g ripe tomatoes
• diced
• 1 small red onion
• finely chopped
• 1 clove garlic
• minced
• 2 tbsp fresh basil
• chopped
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• Salt and pepper
• to taste

Instructions

1. 1

   Savory Herb-Infused Polenta Rounds with Tomato SalsaSavour the delightfully creamy and crispy goodness of these Savory Herb-Infused Polenta Rounds, perfectly complemented by a fresh and zesty Tomato Salsa. Ideal for appetizers or light snacks, this recipe is quick to make and packed with flavour. Let's bring a taste of Italy to your kitchen with these irresistible bites!IngredientsFor the Polenta Rounds:250 g polenta1 L vegetable broth (low-sodium)50 g grated Parmesan cheese (optional)2 cloves garlic, minced1 tbsp fresh rosemary, chopped (or 1 tsp dried)1 tbsp fresh thyme, chopped (or 1 tsp dried)Salt and pepper, to taste2 tbsp olive oil (for frying)For the Tomato Salsa:300 g ripe tomatoes, diced1 small red onion, finely chopped1 clove garlic, minced2 tbsp fresh basil, chopped1 tbsp red wine vinegar1 tbsp olive oilSalt and pepper, to tasteInstructionsPrepare the Polenta:In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to avoid lumps. Lower the heat and cook for about 5–7 minutes, stirring until thickened.Add Flavours:Stir in the minced garlic, chopped rosemary, thyme, and Parmesan cheese (if using). Season with salt and pepper. Mix well to combine the flavours.Shape the Polenta:Pour the polenta into a greased baking tray and spread it out evenly. Allow it to cool for about 30 minutes or until set.Cut into Rounds:Once the polenta is firm, cut it into round shapes using a cookie cutter or a glass.Fry the Rounds:In a large skillet, heat the olive oil over medium heat. Add the polenta rounds in batches and fry until golden and crispy, about 3–4 minutes on each side. Remove and drain on paper towels.Prepare the Tomato Salsa:In a bowl, combine the diced tomatoes, chopped onion, minced garlic, fresh basil, red wine vinegar, and olive oil. Season with salt and pepper to taste. Mix well and let the mixture sit for about 10 minutes to meld the flavours.Serve:Top each polenta round with a generous spoonful of the tomato salsa. Garnish with additional basil if desired and serve warm.Tips and TwistsGluten-Free Option: Polenta is naturally gluten-free, making this dish a fantastic choice for gluten-sensitive diets.Low-Salt Version: Opt for low-sodium vegetable broth and reduce or eliminate added salt in both the polenta and salsa for a low-salt option.Herb Variations: Experiment with other herbs like oregano or parsley to put your unique spin on this dish!Adding Protein: For a heartier snack, add sautéed mushrooms or roasted chickpeas on top for added protein.At CookingLife, we celebrate creativity and flavor in your cooking adventures! Enjoy every bite of this delightful dish!