Grilled Artichokes and Polenta with Blistered Tomatoes
Ingredients
The Polenta
-
1
cup
instant polenta
-
3 ½
cups
water
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
1
teaspoon
granulated garlic
-
1
tablespoon
chopped fresh sage or basil
-
2
tablespoons
olive oil
The Artichokes
-
2
large
artichokes
-
2
tablespoons
olive oil
-
2
tablespoons
vinegar
-
generous pinch
salt and pepper
The Tomatoes
-
1
lb
cherry tomatoes
-
2
teaspoons
olive oil
-
pinch
salt
Garnish
-
3
tablespoons
store-bought pesto or arugula pesto
-
2
tablespoons
capers
-
½
cup
burrata cheese or goat cheese (optional)
-
few
basil leaves
Instructions
- Prepare the polenta and blanch the artichokes a day ahead.
- Blanch artichokes in salted water with lemon juice for 45 minutes, then chill.
- Slice the chilled artichokes in half and remove the fuzzy thistles, then cut into quarters.
- Drizzle artichokes with olive oil, vinegar, salt, and pepper.
- Bring water to a boil, add salt, pepper, and granulated garlic, then gradually whisk in polenta.
- Cook polenta until thickened, then whisk in olive oil and herbs, spread in a dish, and chill.
- Toss cherry tomatoes with olive oil and salt.
- Preheat the grill to medium-high and grill polenta and artichokes until charred.
- Grill cherry tomatoes until blistered.
- Serve with pesto, capers, basil, and optional cheese.
Nutrition Facts (estimated)
Servings
3-4
Calories
485
Total fat
20g
Total carbohydrates
60g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
You might also like