Indulge your party guests with an easy yet elegant appetizer that’s guaranteed to be the next party favorite – Polenta Cakes with Balsamic Heirloom Tomatoes. This delightful dish combines the simplicity of a few ingredients with the rich flavors of polenta, juicy heirloom tomatoes, and a dash of balsamic for an unforgettable culinary experience.
The recipe is not only simple to follow but allows for hassle-free prep, which is perfect for any host looking to impress but still wanting time to mingle with guests. With its blend of creamy polenta and sweet, tangy tomatoes, this delicious appetizer will leave your guests raving and reaching for seconds. Ready to take your party menu to the next level?
Get your aprons on and keep scrolling to get the full recipe. Cheers to good food and great parties!
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Polenta Cakes With Balsamic Heirloom Tomatoes
- 4 cups water
- 1 cup polenta medium or fine cornmeal
- 1 tbsp butter unsalted
- salt & pepper
- 2-3 heirloom tomatoes
- 2 cloves garlic finely diced
- 1 tbsp balsamic vinegar glaze
- 2 tbsp olive oil extra virgin
- 1 salt & pepper
- 6-8 basil leaves
- 3-4 slices prosciutto
- parmigiano reggiano shavings
- Bring the water, milk, and salt to a boil in a deep saucepan. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Let it cool for at least 45 minutes before pouring it onto plastic wrap.
- Roll into a thick log, and set aside to cool in the fridge.ANOTHER OPTION: Stores sell already made polenta rolls. You can definitely substitute to surpass cooking and forming the polenta cakes.
- Preheat oven to 450°.In a skillet over medium-high heat, add 2 tablespoons of olive oil, and let heat before adding the polenta cakes. Cut the logs 1 ½ inch thick, and salt and pepper well on both sides. Add the cakes into the hot oil pan, and give it a little shake. Refrain from moving them around or flipping them before they crisp up in order to avoid sticking to the pan. Let them cook for 3 minutes on each side, or until crusty and golden brown.
- Cut the tomatoes, garlic, and basil and place them into a small bowl. Drizzle a tablespoon of olive oil and balsamic vinegar glaze. Add a ¼ tsp of salt and pepper, and mix well.
- Remove the polenta cakes, and let them drain on a wire rack for a few minutes to take off the excess oil.
- Slice the parmesan cheese with a vegetable peeler into thin, pliable pieces. PARMESAN- This is an ingredient worth the extra cost. Aged parmigiano reggiano is a bit pricey, but it goes a very long way due to its intense flavors. Cheaper versions taste cheap!
- While the cakes rest, bake the prosciutto slices on a sheet pan until crispy, 3-4 minutes.
- Place the cakes on a serving dish, topped with the parmesan slices, and then heirloom tomato mixture.
- Remove the prosciutto from the oven, carefully crack them into smaller pieces, and stick them on top of the cakes.These cakes remain crispy outside and creamy inside, but also aromatic with the flavors of the tomatoes-balsamic mixture. Dare to only have one!