recipes

Tomato and Sardine Concasse with Polenta

Ingredients

  • 3 medium-to-large Roma tomatoes
  • ½ cup water
  • 1 can sardines in tomato sauce
  • 2 cloves fresh garlic, minced
  • ½ tsp. salt
  • 1/8 tsp. pepper
Polenta:
  • 1 store-bought polenta round
  • cooking spray
  • special equipment: grill pan or panini press

Instructions

  1. Score the tomatoes in an “x” pattern.
  2. Place tomatoes in medium saucepan with water; they should be half immersed. Add more water if needed.
  3. Boil on high 3 to 5 minutes. Should be soft.
  4. Remove from heat and let cool.
  5. Use the score points to peel tomato. Discard skins.
  6. Place peeled tomatoes in a food processor with sardines, garlic, salt and pepper.
  7. Process till smooth.
  8. Place in shallow bowl or medium-deep individual ramekin.
  9. Place 2 grilled polenta wedges on side of bowl or dish.
Polenta:
  1. Cut off round ends.
  2. Slice polenta the long way, making long, rectangular pieces.
  3. Cut two triangles from one rectangular piece.
  4. Heat a grill pan or a panini press to high.
  5. Spray polenta triangles with cooking spray.
  6. Place polenta triangles down on grill pan or panini press.
  7. If using a grill pan, place gentle to firm pressure on top of polenta while grilling to get accented grill marks. On panini press, press down gently and hold till marks form. Set aside.