Trio Recipe

Cook polenta

In a medium saucepan bring 3 cups water and 1 cup milk to a gentle boil. Add 1 tsp salt. Slowly whisk in 1 cup cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low and simmer, stirring frequently with a wooden spoon, until thickened and creamy, 20–25 minutes (polenta will pull away slightly from the sides).

Finish polenta

Remove from heat and stir in 2 tbs unsalted butter, 1/2 cup grated Parmesan, 2 tbs chopped fresh parsley and 1/2 tsp black pepper. Allow to cool 10 minutes until warm but not piping hot.

Bind and set

Whisk 2 lightly beaten eggs and then temper by stirring a small spoonful of the warm polenta into the eggs. Fold the tempered eggs into the polenta until fully combined. Spoon the polenta into a lightly oiled 8-inch round cake pan or an 8x8-inch square dish, smoothing the top. Chill in the refrigerator at least 30 minutes (or until firm) to set. You can speed this by placing in freezer for 15 minutes but do not freeze solid.

Pan-sear or slice and roast

When ready to serve, invert polenta onto cutting board and slice into 6 even wedges or 9 small squares. Heat 1 tbs olive oil in a nonstick skillet over medium-high heat. Add wedges and sear 2–3 minutes per side until a golden crust forms. Alternatively, brush slices with a little oil and roast at 425°F (220°C) for 10–12 minutes, flipping once, until golden.

Preheat oven to 300°F (150°C). In a small roasting pan or rimmed baking sheet combine 2 cups halved cherry tomatoes, 1/4 cup extra-virgin olive oil, 3 smashed garlic cloves, 4 thyme sprigs, 1/2 tsp salt, 1/2 tsp sugar and 1/4 tsp red pepper flakes. Toss to coat.

Roast slowly for 35–45 minutes until tomatoes are softened, slightly shriveled and the oil is fragrant. Remove from oven, discard thyme stems and either leave garlic whole for presentation or squeeze softened garlic into the oil and stir to emulsify. Taste and adjust seasoning.

If you prefer a looser confit for spooning, mash a few tomatoes with the back of a spoon and stir to combine with the oil and juices.

In a small bowl combine 1 cup Greek yogurt, 2 tbs chopped fresh mint, 1 tbs lemon zest, 1 tbs lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and bright. Taste and adjust acid or salt as needed. Chill until ready to plate.

Place a seared polenta wedge (or square) on each plate. Spoon 1–2 tbs of lemon-mint yogurt adjacent to the polenta. Top polenta with 2–3 tbs roasted cherry tomato confit, spooning some of the flavored oil over the polenta for gloss and flavor.

Garnish with a small handful (about 1–2 tbs) of microgreens or baby arugula, a sprinkle of extra grated Parmesan (about 1 tsp per plate), and a light drizzle of extra-virgin olive oil. Serve warm.