Baked Polenta Margarita

by Scott Conant

Makes 8 appetizer servings or 4 main dish servings

INGREDIENTS

• 3 cups water
• 1 cup milk • 2 teaspoons kosher salt • 1 cup corneal, preferably coarse • 1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano or grana Padano • 3 to 4 tablespoons olive oil • 4 cloves garlic • Pinch of crushed red pepper • 1 pint cherry tomatoes, halved • 2 tablespoons Fresh Tomato Sauce or other good-quality, lightly seasoned tomato sauce • 4 ounces fresh mozzarella, grated or cut into small cubes • 8 to 10 whole basil leaves, torn into pieces

DIRECTIONS

In a medium saucepan, bring the water and milk to a boil. Whisk in the salt and the cornmeal and cook, still whisking, for 2 minutes. Reduce the heat to low and cook, stirring occasionally, until the polenta has thickened, 45 minutes. Stir in the 1/4 cup grated cheese and cook until the cheese has melted. Lightly grease a 9-inch-square baking pan with olive oil. Spoon all of the polenta into the prepared pan. Refrigerate the polenta until quite cold and firm, about 4 hours. To serve, heat the oven to 350 degrees Fahrenheit and lightly oil a sided sheet pan. Cut the polenta into 4 squares and place on the sheet. Drizzle with a little olive oil and bake until heated through. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add the garlic and crushed red pepper and cook, stirring 2 minutes. Add the tomatoes and cook 10 minutes. Add the tomato sauce and bring to a boil. Season to taste and keep warm. Divide the mozzarella among the polenta. Top with the tomato mixture and a little cheese. Bake in the oven until the mozzarella is fully melted, 20 minutes. Sprinkle with the basil and serve.