Flint corn polenta cakes with heirloom tomato salsa [Greg Higgins] from Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (page 20) by Darryl Estrine and Kelly Kochendorfer

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Notes about this recipe

  • CGNE on October 04, 2011

    This is a fabulous starter course -- my son says it gets a 10 (out of 10)! With the last of the heirloom tomatoes and all the various peppers in the market, it turned out to be a beautifully colorful, crunchy and tasty salsa. I followed the polenta recipe, but in my 8 x 8 pan, the cake was only 1/2" thick. It was delicious, but would be better 3/4" thick as the recipe states. Note that the polenta needs to chill for 3 hours -- mine was solid enough to cut and saute in nice squares. Linda

  • CGNE on September 11, 2011

    Altered the recipe a little but overall loved this dish. The polenta does need the prescribed time to chill otherwise it's hard to saute the cakes without them falling apart.

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