FRESH Ideas: Roasted Tomato & Garlic Soup with Polenta Sticks

INGREDIENTS

3 pounds roma tomatoes, quartered

10 cloves garlic, whole and peeled

3 tablespoons olive oil

1/2 teaspoon each of salt, black pepper, dried oregano

2 tablespoons butter

1/2 red onion, chopped

Splash of balsamic vinegar

1/2 cup white wine

4 cups chicken or vegetable stock

Fresh basil and grated parmesan, garnish

DIRECTIONS

Spread the tomatoes and garlic onto a sheet pan. Toss with the oil, salt, pepper and oregano. Roast for 45 minutes at 300 degrees until tomatoes are dried and caramelized. In a stockpot, melt butter and sauté onion until soft. Add a splash of balsamic vinegar and the wine to deglaze the pan. Add the tomatoes, garlic and stock. Bring to a simmer then using an immersion blender puree the soup. Simmer for 15 minutes. Taste and season with salt and pepper as needed. Strain through a fine mesh sieve to remove any tomato seeds or skin. When serving garnish with basil and grated parmesan.

INGREDIENTS

Polenta Sticks

1 cup polenta

1 cup water

1 cup milk

1/2 cup parmesan cheese

1/2 cup fontina cheese

1 egg

2 cups Panko bread crumbs

Oil for frying

DIRECTIONS

Make polenta according to package directions with milk and water. Remove from heat and stir in cheeses and egg. Pour into a 9 x 13 pan and spread evenly with a wet spatula. Chill for 1 hour. Cut the polenta into sticks that resemble thick fries. Add 1/2 inch of oil to the bottom of a skillet. Heat oil to 350 degrees. Spread bread crumbs onto a plate and roll the polenta sticks in the crumbs. Fry until crisp and serve alongside the soup.


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment