Baked Polenta with Tomato Fondue
Saga® Creamy Brie melts over the polenta and tomato fondue for a gourmet and romantic dinner idea.
Quantity
Makes 6 servings
Ingredients
4 tablespoons Lurpak® Unsalted butter
½ cup finely chopped onion
1 cup large cracked polenta
4 cups boiling water
2 teaspoons salt
1 teaspoon cracked black pepper
¼ cup olive oil
1 garlic clove, minced
2 shallots, minced
4 tomatoes, chopped
1 tablespoon tomato paste
1 tablespoon sugar
Salt and pepper to taste
Methods
Assembly: 2 cups Saga® Creamy Brie, rind removed ½ cup heavy cream
Preheat the oven 350°F Make the polenta: In an oven-proof pan, sauté the onion in melted butter until wilted, about 3 minutes. Remove from heat and add the polenta. Stirring add the water, salt, and pepper. Bake until polenta is firm, but spreadable, about 30 minutes. Spread polenta ½-inch thick on an oiled baking sheet. Cool until ready to assemble. Prepare tomato fondue: Heat the butter and olive oil in a skillet over medium heat. Sauté the garlic and shallots until wilted, about 5 minutes. Add the tomato, tomato paste, sugar, salt, and pepper, and then simmer for 15 minutes. Set aside until ready to assemble. Assemble: Preheat the oven to 350°F. Oil an 8-inch square gratin dish. Spoon tomato fondue into the bottom of the dish. Cut polenta into eight 7x2-inch pieces and overlap them on top of the fondue. Sprinkle Brie over the casserole and drizzle with heavy cream, bake for 30 minutes.
