Polenta and Tomato Napoleons
Serves 6
Polenta:
3 cups water
1 cup polenta
Salt and pepper
Pesto:
1 cloves garlic
3 tablespoons pine nuts (toasted)
2 cups basil leaves (omit stems)
1 tablespoon olive oil
1 tablespoon vegan parmesan cheese (optional)
Salt and pepper
Toppings:
6 medium ripe tomatoes, sliced very thinly
Olive oil
Balsamic vinegar
Fresh pepper
Kosher salt
Pine nuts
To prepare polenta . . . boil water and stir-in polenta slowly to avoid clumps. Continue stirring until polenta gets thick, about 1 minute. (Stand back to avoid being burned by bubbling polenta!) Remove from heat and add salt and pepper to taste. Then, pour polenta onto oiled plate and spread-out evenly to about 1/2-inch thickness. Set aside to let polenta cool and solidify.
To make pesto . . . begin by mincing garlic in food processor. Then add pine nuts and chop. Then add basil, olive oil, vegan parmesan cheese. Process until smooth. Season with salt and pepper to taste.
To assemble napoleons . . . begin by using an inverted drinking glass to cut polenta into four discs. On each plate, put a polenta disc onto the center, then spread a heaping tablespoon of pesto over the disc. Next, artfully stack tomato slices over each disc (about the equivalent of one tomato for each). Drizzle with a little olive oil, balsamic vinegar, fresh pepper, and kosher salt. Garnish with pine nuts.
