Polenta Quattro Formaggi with Sun Dried Tomato-Basil Puree

Ingredients

Ingredients for the polenta

*Note: there are many ways to make polenta…but really only one way in terms of Northern Italian grandmas: with water and salt. What accompanies the polenta (like this sun dried tomato purée), is what gives the polenta its character.

  • 1 cup coarse polenta (course corn meal…we recommend Golden Pheasant or Bob’s Red Mill brands. If using instant polenta, follow the directions on the package).
  • 4 cups water
  • 1 tsp salt

Ingredients for the sauce

  • 1 8.5 oz jar Bella Sun Luci sun dried tomatoes julienne cut with extra virgin olive oil
  • 8 basil leaves
  • ¼ cup grated parmesan
  • Salt and fresh cracked black pepper to taste

Directions

Directions for the polenta

  • *Please be careful. Making polenta can be dangerous. It gets very hot!
  • On a high flame in a heavy bottom pot, salt the water and bring it to a boil.
  • Slowly whisk in the polenta, turn the flame to medium and continue whisking constantly for 1 full minute.
  • Turn the flame to medium-low and continue whisking 1 more minute.
  • Turn the flame to low and whisk 1 more minute.
  • Turn the flame to very low and whisk until the polenta is amalgamated and just barely bubbling.
  • Let cook 45 minutes (you can whisk every once in a while to get the film that forms on top back into the polenta).

Directions for the sauce

  • Place all of the ingredients, including the oil in the jar with the sun dried tomatoes, into a food processor and puree to fine.
  • Ingredients for assembly and presentation
  • ¼ cup Bella Sun Luci Extra Virgin Olive Oil
  • 2-3 ounces (or more) each of grated parmesan, ricotta, white cheddar and gorgonzola (or any 4 of your favorite cheeses)
  • Whole basil leaves for garnish
     

Directions for assembly and presentation

  • Line each glass (or ramekin) with a thin layer of the olive oil.
  • Fill glass ramekins ¾-4/5 full of the polenta.
  • Top with a thick layer of the purée.
  • When the polenta is room temperature or just warm, turn each ramekin upside down.
  • Top with/scatter the cheeses and basil leaves.
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