Seared Polenta with Slow Roasted Tomatoes & Pesto
Seared cornmeal polenta medallions with slow roasted heirloom cherry tomatoes, homemade arugula pesto, and crème fraîche. Pairs wonderfully with a SIP Certified Pinot Noir.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jerryjamesstone.com.
Ingredients
- 1 pound cherry tomatoes
- 1 tbsp olive oil
- 3/4 tsp sea salt
- 1 18-ounce polenta tube
- 2 tbsp of butter
- 1/2 cup baby arugula, stems removed
- 1/4 cup fresh Parmesan cheese
- 1/4 cup olive oil
- Pinch of salt to taste
- 2 tbsp crème fraîche
- 1 tsp milk
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