Make This: Creamy Polenta with Charred Summer Vegetables

This vegetarian and gluten-free dish pairs perfectly with the blackberry, blackcurrant and black cherry in Tom Gore's Cabernet Sauvignon.

Published: Wednesday 21st August 2019

Makes 4

Preparation time 15 minutes

Cooking time 30 minutes

When it comes to making wine, Tom Gore is all about harvesting the best ingredients possible. So it's no surprise to learn that the second-generation grape-grower and farmer from Sonoma County, California is passionate about using fresh, in-season herbs and produce in his cooking. 

This summery dish of charred vegetables with polenta is vegetarian and gluten-free, making it a great dish to serve up for your next dinner party or BBQ. Pair with Tom Gore Cabernet Sauvignon, available year-round in the Vintages section of the LCBO.

$19.95, lcbo.com

Ingredients

FOR THE POLENTA

  • 1 cup (160 g) dry heirloom polenta
  • 4 cups (960 g) heavy cream
  • 3 garlic cloves; minced
  • 1/4 cup (60 g) butter; room temperature
  • 1/4 cup (40 g) Parmesan cheese; grated
  • Salt and pepper to taste

FOR THE SUMMER VEGETABLES

  • 1/2 pound (225 g) Padron or Shishito peppers
  • 1/2 pound (225 g) tomatoes
  • 4 ears of corn; blanched
  • 1 bunch basil; torn
  • 1/4 cup (60 g) olive oil
  • Salt and pepper to taste

FOR THE EGG

  • 4 farm fresh eggs; room temperature
  • 3 tablespoons (50 g) salt
  • 1 bowl of ice water

Method

  1. In a heavy-bottomed saucepan, bring heavy cream and garlic to a boil. Immediately whisk in polenta and reduce heat to a low simmer. Constantly stir - cook time will depend on the polenta being used. Once tender, whisk in butter until fully melted. Remove from heat and add the parmesan. Season with salt and pepper to taste.
  2. Meanwhile, bring a pot of salted water to a boil. Gently place eggs into the water and allow to boil for 4 minutes. Remove from boiling water and place eggs into ice water. Allow to cool before peeling.
  3. Toss peppers, tomatoes and corn in olive oil and salt. On high heat, grill and char the peppers and tomatoes until blistered, and the corn until partially charred. Remove from heat. Once cool enough, cut off the corn kernels from the cob.
  4. To serve, place the polenta on the plate and then top with charred vegetables, ripped basil and egg.
  5. Pour a glass of Tom Gore Cabernet Sauvignon to enjoy with your meal!
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