Ingredients

The following ingredients have 5 Servings
  • 1 Tablespoon extra virgin olive oil + extra for pan
  • ½ cup (12 cl) full-fat coconut milk
  • 2½ cups (60 cl) water
  • 1/2 teaspoon salt
  • 1 cup (150g) coarse cornmeal
  • Freshly ground black pepper
  • 2 red onions, finely sliced*
  • 1 Tablespoon margarine
  • 1 Tablespoon sugar
  • 1 Tablespoon olive oil
  • 6.5 oz (20 cl) white wine
  • 5 oz (15 cl) balsamic vinegar
  • 4 Tablespoons herb-marinated sun-dried tomatoes, cut into pieces
  • Salt and freshly ground pepper
  • 1 Tablespoon toasted pine nuts
  • Fresh microgreens (optional)

Instruction

  • Line a baking tray with parchment paper (or a square 9×9-inch pan, approx. 22 cm) and brush with oil.
  • In a medium saucepan over medium-high heat, combine coconut milk, water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. You want a consistency approaching thick oatmeal. Stir 1 tablespoon oil into cooked cornmeal (polenta) and stir well.
  • Spoon cornmeal onto prepared pan, working quickly so it does not stiffen. Spread it evenly to a thickness of about ½ inch all over. Sprinkle with salt and pepper.
  • Cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more.
  • Heat oven to 450°F (220°C) and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges.
  • Meanwhile, prepare the onions: sweat red onions with margarine until translucent. Add one Tablespoon of sugar, stir well, and cook for about 5 minutes on low-medium heat. Pour the wine and let reduce by 2/3. Add the balsamic vinegar and reduce again. Throw in the sun-dried tomatoes and stir well. Remove from the heat and season with salt and pepper.
  • Assemble the polenta bites: slice the polenta into squares or with the use of a round cookie cutter to make cercles. Top with the onions mixture, add some pine nuts and fresh microgreens.