Roasted Tomato & Polenta

Recently named one of the 50 best restaurants in the city by Boston Magazine, Prezza is located on Fleet St. in the North End.

Polenta Ingredients

• 1 pt. milk
• 1 pt. water
• 4 tbsp. of butter
• 2 cups of cornmeal
• 3 oz. parmigiano cheese

Polenta Instructions

1. Bring the milk, water, and butter to a simmer.
2. Slowly whisk in half of the cornmeal until the consistency is very thick but still smooth. Using the remaining cornmeal as needed to create desired thick and smooth consistency.
3. Simmer slowly for about half-an-hour.
4. Add the Parmigiano cheese.

Roasted Tomato Ingredients

• 14 ea. plum Tomato
• 1 small onion, sliced
• 2 cloves garlic, crushed
• 1 bunch of basil

Roasted Tomato Instructions

In a casserole pan add the tomato, sliced onion, garlic, four leaves of basil, and olive oil.  Roast in an oven for 45 minutes to an hour at 400° F.  Stir occasionally.  Mash with a fork when finished.

Plating

Spoon the polenta onto a small platter.  Spoon the tomato onto the polenta and garnish with basil and Parmigiano.