Quick Crispy Polenta Canapés with Lemon Ricotta, Warm Cherry Tomatoes, and Basil

Instructions

1. 1

   1. Slice the firm cooked polenta into 12 even rounds. Heat a large skillet over medium heat, about 350°F / 175°C surface cooking temperature, and add 15 ml (1 tbsp) olive oil.

2. 2

   2. Pan-sear the polenta rounds for 2 to 3 minutes per side until crisp outside and heated through. Transfer them to a serving platter or board.

3. 3

   3. While the polenta cooks, mix the ricotta with the lemon zest, 15 ml (1 tbsp) lemon juice, 1 g (1/4 tsp) salt, and black pepper in a bowl until smooth and creamy.

4. 4

   4. In the same skillet, add the remaining 7 ml (1/2 tbsp) olive oil and the cherry tomatoes. Cook for 2 minutes over medium-high heat, about 375°F / 190°C surface cooking temperature, until warmed and just starting to soften without collapsing.

5. 5

   5. Add the honey, red pepper flakes, and 2 g (1/4 tsp) salt to the tomatoes. Stir for 30 seconds to lightly glaze them, then turn off the heat.

6. 6

   6. Spoon a layer of lemon ricotta onto each polenta round. Top with a few warm cherry tomatoes and some of the skillet juices.

7. 7

   7. Finish with torn fresh basil over the top. Serve right away to keep the contrast between the crisp polenta, creamy ricotta, and juicy tomatoes.