Polenta With Fontina Cheese And Marinated Tomatoes

 

Ingredients:
Marinated Tomatoes

6 large plum tomatoes, seeded, chopped into 1/4-inch pieces
1 Small red onion, chopped
2 tablespoons chopped fresh basil
1 tablespoon minced garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Polenta

4 cups canned chicken broth
4 cups water
1/2 teaspoon salt
3 cups yellow cornmeal
1/4 cup grated Parmesan cheese
1/4 teaspoon white pepper
2 cups shredded fontina cheese

Method:
For the marinated tomatoes, combine the tomatoes, onion, basil, garlic, olive oil, salt and pepper in a bowl and mix gently. Chill for 2 hours or longer.

For the polenta, bring the chicken broth, water and salt to a boil in saucepan. Add the cornmeal, whisking constantly to prevent lumps from forming. Reduce heat to low. Stir with a wooden spoon for 5 minutes or until thickened. Stir in the Parmesan cheese and white pepper. Spoon into a greased 10 x 15-inch baking pan; smooth surface with spatula. Chill for 30 minutes.

Cut polenta into 16 squares; cut each square diagonally into 2 triangles.

Preheat the oven to 350 degrees. Arrange the polenta triangles in a single layer in an ovenproof serving platter. Top with the marinated tomatoes; sprinkle with the fontina cheese. Bake for 20 to 25 minutes or until the cheese melts. Serve immediately.

Makes thirty-two triangles.