I love to make these appetizers for company because the polenta can be made WAY in advance. And you can top cakes off with almost anything. I like to use a nice melting cheese, but after that really anything goes. Tomatoes give you a nice burst of sweetness.
Combine the milk, 2 cups water, bay leaf and cayenne in a medium saucepan. Bring to a boil and season "Generously" with kosher salt. Taste as you go. When liquid is boiling, gradually sprinkle in the polenta. whisking constantly. Grab a wooden spoon and stir frequently until the polenta thickens, this will take about 30 to 35 minutes. Add more milk if the polenta feels mealy or grainy and cook 10 minutes longer. Remove your bay leaf and stir in the Mascarpone and Parmigiano cheese.
Line a 7-inch pan with plastic wrap. Pour the polenta mixture into a prepared pan and cover with plastic, pressing down so the plastic sits on the surface of the polenta. Have a taste! Chill until set, at least 45 minutes. ( All of this can totally be done ahead of time - like yesterday! )
When the polenta is set, cut it into 1-inch squares. put the squares on a baking sheet and top each with a piece of the Taleggio. Put cherry tomatoes in a oven proof dish and toss with olive oil and salt. Bake both the polenta squares and tomatoes for about 10 mins in a preheated 400 degrees oven. Put the polenta on a serving dish, top each square with cherry tomato half. Garnish each with a little springy-dink of coarse sea salt. Serve you friends :)
INGREDIENTS
I cup whole milk, plus more if needed
1bay leaf
pinch of cayenne pepper
Kosher salt
3/4 cup polenta
1/2 cup mascarpone
1/2 cup freshly grated Parmigiano
1/2 inch cubes Taleggio cheese
1 pint cherry tomatoes
Extra virgin olive oil
Coarse sea salt for finishing
No matter how you top them, these corn cakes are little bites of melty, cheese deliciousness. Do you need a napkin? This one is for you.
P.S. I wrapped up the rest of my polenta and popped into my freezer to use the next time I entertain.
Enjoy!
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