Mini Polenta Cakes with Smoked Salmon & Raspberry-Tarragon Topping - California Giant Berry Farms
Raspberries complement smoked salmon in this easy-t0-make (and delicious!) Polenta Cake recipe.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Paper towel
- Plate
Ingredients
- 1 cup California Giant raspberries
- ¼ cup veggie or chicken broth
- 1 teaspoon honey
- 2 tablespoons tarragon leaves, finely chopped
- Sea salt
- 2 tablespoons olive oil
- 10-12 slices pre-cooked polenta roll
- ¼ cup any flour
- 8 oz smoked salmon, reserved for topping
- 10-12 teaspoons yogurt, reserved for topping
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