Crispy Polenta Cakes with Burst Tomatoes, Spinach & Mozzarella

Make it

Instructions

1. 01

   Cook and chill the polenta

   Set an 8-inch square baking dish beside the stove and brush its base and sides with 1 tablespoon from 2 tbsp olive oil. Set out a heatproof spatula. In a medium saucepan, bring 4 cup vegetable broth and 1 tsp kosher salt to a full boil over high heat. Slowly whisk in 1 cup polenta; reduce to low and cook, stirring often with the spatula, until very thick, smooth, and pulling away from the pan, 20–25 minutes. Stir in 1 tbsp unsalted butter and 2 oz Parmesan cheese until melted. Immediately scrape the polenta into the greased dish, smooth it into an even layer about 3/4 inch thick, and let it cool uncovered for 15 minutes. Cover and refrigerate until firm enough to cut cleanly, at least 45 minutes. | Why: Greasing before filling prevents sticking, while chilling firms the polenta so it can develop a crisp crust.

2. 02

   Prepare the vegetables and mozzarella

   While the polenta chills, rinse 10 oz cherry tomatoes and 5 oz baby spinach under cool running water; dry the tomatoes thoroughly and spin or pat the spinach dry. Halve the tomatoes. Peel and finely slice 1 shallot, then peel and finely chop 3 cloves garlic. Tear 6 oz fresh mozzarella cheese into bite-size pieces and let it stand at room temperature. Measure 1 tbsp balsamic vinegar, 1/4 tsp crushed red pepper flakes, and 1/4 tsp black pepper. | Why: Dry produce browns rather than steams, and room-temperature mozzarella softens quickly over the hot sauce.

3. 03

   Crisp the polenta cakes

   Run a thin knife around the chilled polenta, invert it onto a cutting board, and cut it into 8 equal rectangles. Heat the remaining oil in a large nonstick skillet over medium heat until it shimmers. Add the rectangles in a single layer and cook undisturbed until the bottoms are deep golden and release easily, 4–5 minutes. Turn carefully and cook until the second sides are crisp and golden, 4–5 minutes. Transfer the cakes to a warm plate. | Why: Leaving the cakes undisturbed gives the chilled surface time to form a sturdy, crunchy crust.

4. 04

   Make the burst-tomato topping

   Return the skillet to medium heat. Add the shallot with a pinch of the remaining seasoning from the pan, and cook, stirring, until softened and lightly golden, about 3 minutes. Add the garlic and red pepper flakes; stir until fragrant, 30 seconds. Add the tomatoes and black pepper. Cook, stirring occasionally and gently pressing some tomatoes, until juicy and blistered, 5–6 minutes. Stir in the balsamic vinegar, then fold in the spinach in handfuls until just wilted, 1–2 minutes. Taste and season with a small pinch of salt if needed. | Why: Building the sauce in the same skillet captures the savory browned flavor left by the crisped cakes.

5. 05

   Assemble and serve

   Divide the crisp polenta cakes among four warm shallow bowls or plates. Spoon the hot tomato-spinach topping over and around them, then scatter the mozzarella over the top. Rest 2 minutes, until the cheese is glossy and beginning to soften, and serve immediately. | Why: A brief rest lets the mozzarella soften without melting away and keeps the polenta crisp at the edges.