To keep this recipe in the “quick-fix” category, it calls for cooked polenta, which can be found two different ways, depending on the supermarket. In the produce section, polenta is sold in the refrigerated case. There is also a shelf-stable cooked polenta that can be found in the dried pasta section of many supermarkets. Depending on which you buy, the polenta will be shaped like a log or a rectangle. Once you slice the polenta, you can further cut the slices into bite-sized pieces if passing on a tray or placing on a buffet, or leave the slices larger if plating for individual servings.
3 to 4 large ripe yellow tomatoes, chopped
½ cup chopped oil-packed sun-dried
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
2 tablespoons minced fresh basil or parsley
Salt and freshly ground black pepper
1 (16-ounce) package precooked polenta,
cut into ½-inch slices
In a bowl, combine the fresh and dried tomatoes with 2 tablespoons of the oil, the vinegar, the basil, and salt and pepper to taste. Toss gently to combine. Set aside while you cook the polenta.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the polenta slices and cook until browned on both sides, about 3 minutes per side.
To serve, top the polenta slices with the tomato mixture and arrange on a platter. note: While I love the striking color contrast of the fresh yellow tomatoes and the red sun-dried tomatoes, yellow tomatoes may not always be available. In that case, you can use fresh red tomatoes for equally delicious, if monochromatic, results.
note, too: If you prefer to cook your polenta from scratch, by all means do so. Just prepare it well ahead of time, so it has time to chill for several hours before proceeding with the recipe.