Summertime in the Northeast United States finally means a true bounty of fruits, vegetables, squashes, herbs, and much more. There are so many ways that chefs and home cooks utilize these in-season treasures, but there are 3 New England crops that arguably stand out the most. Naturally, we figured it would be fantastic to try to pair them all together in one savory, crunchy, and easy-to-transport dinner-turned-appetizer.
The first summer crop that we adore is good old corn, but not fresh corn, but polenta. Or do some people call them grits?
It’s true that both grits and polenta are made from dried ground corn but the main difference is what type of corn. Polenta, with its rich yellow color, is made from–you guessed it–yellow corn, while grits are normally made from white corn or hominy.
Generic polenta will have a coarser grind than grits, which leads to a chewier texture. Grits usually end up being fine and smooth. This is partially due to the type of corn and partially due to its place as a filling and easy-to-digest breakfast in places like the Southeast United States.
What really matters here is that the polenta is cooked and then cooled, so we can slice them into pieces and pan-fry them. Grits can be used, but their texture makes them more likely to crumble when slicing, so it’s best to go for the polenta. We used instant, but there is a wide variety that can be used– just make sure to add additional time depending on the texture.
The next important ingredient is the fresh herbs! I’ve been lucky to have a little herb garden in the backyard growing all kinds of bright and delicious culinary herbs. I thought the balance between earthy thyme, peppery oregano, and happy basil would be a great base of flavor in the polenta.
There are many herbs that could be used in this dish, but these were some of my favorites. Rosemary, parsley, marjoram, dill, and many more would be great! Luckily in the summertime, we have our pick of locally grown goodness at the market or right in the backyard.
By using the Forge To Table 7” Bunka Chef Knife, the herbs are easily sliced using that rock and roll motion. There’s a lot of great mileage with cuts like these! Once the herbs and other aromatics are in the polenta, you can pour it into a 8”x8” pan and cool into place before slicing.
Finally, the crown jewel of summer produce is the tomato! There are hundreds of varieties between the mainstays like beefsteak, heirlooms like black Krim, and small tomatoes like super sweet 100s. Some of these names get kinda crazy like “mortgage lifter”, which supposedly helped the plant breeder
pay off their mortgage!
In this dish, we have our crispy herb polenta, and a great way to top it would be with a quick cherry tomato sauce. Extra virgin olive oil is heated with some garlic before the sliced cherry tomatoes are added and lightly cooked to marry everything together!
The first time we made this we used whole cherry tomatoes, which was fun until they started exploding boiling tomato juice all over our hands, arms and clothes. Luckily we had those amazing Forge To Table x Cayson aprons to make sure it didn’t damage anything vital! Highly recommend slicing the tomatoes so you don’t suffer the same fate.
When you put it all together, it makes a delicious and transportable appetizer for a picnic, summer BBQ, and more. It’s important to use as much summertime goodness while we have it!
Crispy Herb Polenta with Burst Cherry Tomato Sauce
These light and crispy polenta bites embody summer with plenty of herbs and sweet cherry tomatoes. Aromatic oregano, thyme, and basil flavor the polenta with a garlicky cherry tomato sauce, then topped with parmesan and more basil! Great as an appetizer or a bright meal with fish or tofu.
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 2-4
Ingredients:
2 cups vegetable stock or water
1 cup quick-cooking polenta or grits
½ cup grated parmesan cheese, divided
3 tablespoons garlic, finely grated, divided (~6 cloves)
Kosher salt and black pepper, to taste
2 tablespoons fresh thyme, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons canola or vegetable oil, for frying
¼ cup extra virgin olive oil
4 cups cherry tomatoes, sliced (2 pints)
1 teaspoon kosher salt
Pinch of crushed red chili flake (optional)
2 tablespoons unsalted butter
¼ cup fresh basil leaves, chiffonade, or thinly sliced
Directions:
COOK POLENTA. In a medium saucepan, bring 2 cups of vegetable stock or water to a boil. Reduce heat to medium and slowly whisk in the instant polenta, 1 tablespoon grated garlic, and ¼ cup grated parmesan. Stir until the polenta is soft and thick, about 2-4 minutes. Season lightly with salt, remove from heat, cover, and let the polenta sit for 5 minutes.
FRESH HERBS. Use your Forge To Table 7” Bunka Chef Knife to chop thyme, oregano, and basil. Mix the fresh herbs into the polenta.
SET POLENTA. Line an 8”x8” square baking dish with parchment paper. Spread the herb polenta in a flat and even layer. Freeze until set, about 20 minutes.
START SAUCE. Meanwhile, in a large skillet, heat the extra virgin olive oil over medium-high heat. Add the garlic and sauté until fragrant but not brown, about 1 minute.
FINISH SAUCE. Add the tomatoes and cook, mashing lightly, until they become a rustic sauce, about 6-8 minutes total. Remove from heat and stir in 1 teaspoon kosher salt, black pepper to taste, pinch of crushed red chili flake, and butter. Set aside.
SLICE POLENTA. Once set, lift the polenta out of the baking dish and use your Forge To Table 7” Bunka Chef Knife to cut into 8 even rectangular planks.
CRISP POLENTA. Heat a large skillet over medium heat. Add vegetable oil, and once shimmering, add half of the polenta planks and cook until browned and crispy, about 3-5 minutes. Flip and cook another 3-5 minutes. Remove crispy polenta to a serving platter and immediately season with kosher salt. Repeat with remaining polenta.
SERVE. Spoon some of the warm cherry tomato sauce onto the crispy polenta and garnish with the remaining ¼ cup parmesan cheese and chiffonade basil. Enjoy immediately!
Chef’s Notes:
Make it vegan by swapping the parmesan for nutritional yeast and the butter for vegan butter or extra virgin olive oil.
The polenta can be sprayed with oil spray and baked in a 425F degree oven or air fryer for 30 minutes, flipping halfway. They should come out just as crispy!
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