Goat Cheese Polenta Pie with Caramelized Cherry Tomatoes, Onions and Asparagus
Preheat oven to 425°F. Using a non-stick sheet pan, combine Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini), sliced onion, 1 tablespoon of olive oil, 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Roast in oven until tender and caramelized; about 25 to 30 minutes. Check and stir ingredients occasionally so not to burn.
While tomato mixture is roasting, in a medium sauce pan, melt herb butter over medium low heat, and add chopped onions. Increase heat to medium and sauté onions until they begin to brown; about 3 minutes. Add garlic and sauté for another minute. Add chicken broth. Season broth with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Stir broth to combine with a wooden spoon. Bring broth to a boil; then reduce to a simmer
Using a whisk, stir in the polenta grits; mixing continuously to prevent lumps. Cook polenta at a simmer over medium heat for 25 minutes, stirring constantly to avoid it from sticking to the bottom of the pan. Ladle more broth into the polenta as necessary. The finished polenta should be a thick, porridge-like consistency. Remove polenta from heat, and mix in goat cheese, and remaining thyme. Stir to combine flavors, and adjust seasoning as desired.
Pour the polenta into a non-stick, 9-inch round, spring form pan. Let polenta cool completely in the refrigerator for at least 45 minutes to properly set. Top Polenta Pie with caramelized Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) and onion mixture, and asparagus tips. Sprinkle with shaved parmesan cheese, drizzle with remaining olive oil, salt and pepper. Bake Polenta Pie in a 425® pre-heated oven for 20 to 30 minutes, until asparagus is roasted, cheese has melted, and pie is heated through. Remove Polenta Pie from oven, and cool for 10 to 15 minutes. Slice into equal wedges and serve.
Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.