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."
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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
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