Tomato Polenta Stacks
It’s hot outside, and that means our motivation for cooking complex dishes is at an all time low. Queue: simple tomato polenta stacks with parmesan crisps and an arugula chimichurri to top. Sounds complicated? It isn’t. This dish comes together in about 20 minutes total, start to finish, and doesn’t require too much preparation or cooking time. Taking advantage of these peak summer flavors with minimal effort? Duh! Bring this dish to a social-distance gathering or savor it alone. Either spot, it will taste just as delicious no matter what!
1 roll tubed polenta, sliced into 1” thick slices
5 heirloom tomatoes, slices into 1” thick slices
1 cup parmesan cheese, grated
2 cups arugula
2 cloves garlic, peeled
¼ cup olive oil, plus more for brushing
¼ cup red wine vinegar
1 tsp. red pepper flakes (optional)
Flaky sea salt and freshly ground pepper to taste
Recipe and Photos by Local Roots Volunteer Jess Santoro (@jess_santoro)
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