Recipe by DuVillage
"For this comforting and delicious main dish, creamy herb and cheese polenta squares are grilled and served with tomato-herb confit and fresh arugula."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Italian style cherry tomatoes, halved
garlic, peeled and halved
extra virgin olive oil
salt and freshly ground pepper, to taste
fresh rosemary and thyme, chopped
4 1/2 cups
Cantonnier cheese, grated
Le Cendré cheese
arugula leaves as garnish
I only made the tomato portion of this recipe and served it as a side dish. It was very good.. but very strong. It would be nice served as a garnish on meat.
Very nice! However I found the chicken stock flavor was overpowering. Make sure to use a low sodium version as to not make the taste to salty. The tomato comfit was divine! I will make again.
Great flavor! I made extra garlic tomato confit since it was so good!
Loved the tomato comfit - I agree it can be used for many other dishes, even a steak. I had a little trouble with the polenta mixture getting firm, I would cut down on the stock, or even easier there are a bunch of different polentas out there already to use with flavor, just fry that and add the tomato comfit with the arugula and cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Polenta with Le Cendre
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 209
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make delicious pesto and polenta lasagna.
See how to make chicken thighs simmered with tomatoes and exotic spices.
These roasted green bell peppers are stuffed with a savory feta and rice mixture.