Hard Polenta Cakes with Taleggio and Cherry Tomatoes
Ingredients
- 3/4 cup whole milk, plus more if needed
- Pinch cayenne pepper
- 1 bay leaf
- Kosher salt
- 1/2 cup polenta
- 1/4 cup mascarpone
- 1/4 cup freshly grated Parmigiano-Reggiano
- 4 ounces taleggio cheese, rind removed and cut into 1/2-inch cubes
- 2 cups cherry tomatoes, halved lengthwise
- Extra-virgin olive oil
- Coarse sea salt, for finishing
- 1 bunch fresh chives, finely chopped
Instructions
Hard Polenta Cakes with Taleggio and Cherry Tomatoes serves 4 original recipe by Food Network.
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