Polenta Pyramid

Ok, not exactly but it rhymed and I like to make it sound as fun as it is to make and eat~

This is actually inspired by another blog I saw but I was so far into the blog world I can not remember where I saw it to give credit for the inspiration. I think she was a writer and was on a blog I follow’s blog. So to You out there who posted a version of this….Thank you for the inspiration and hope I did it justice.

1 package of polenta in a tube from the refrigerated section in the grocery store.
2 fresh mozzarella balls
1 jar Rao’s Marinara (You know who I feel about this sauce, there is nothing like it and other then homemade it is the best thing ever made in the entire world)
Parmesan cheese for topping maybe 1/4 cup
Fresh herbs for garnish (Basil chives, parsley)
1 tablespoon butter
2 to 3 tablespoons vegetable or canola oil

Cut the polenta into 12 rounds a little over 1/4 inch. (1/2 inch is too think and 1/4 it too think in my opinion)- you need 2 per pyramid
Cut the fresh mozzarella into 12 rounds the same thickness.
In a sauté pan heat heat the butter and 2 tbls oil to medium high heat.
Brown the polenta on each side. Do not move them around because they will break apart.
Once they are browned set on paper towels to remove any excess oil.
Pour about a 1/4 cup of the sauce in a baking dish, just enough to cover the bottom.
Place 6 of the polenta rounds on the sauce and then place a slice of the mozzarella on the polenta and then follow with one more polenta and one more mozzarella. You should have 2 pieces of polenta and 2 pieces of mozzarella with the mozzarella on the top.
Spoon a 1/4 cup sauce over each one.
Sprinkle with a little parmesan (see photo)
Bake at 375 degrees for 25 minutes until piping hot.
To serve, use a spatula without holes in it and carefully remove one pyramid trying not to let it topple over.
Place on plate and garnish with a sprig of basil and sprinkle all over with chopped chives and parsley.
Enjoy -T


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