I had some Gremolata left over so I decided to use it up and add a new side to this dish, boy were we happy that we did. I think the sugars come out and give the tomato’s that extra taste which makes those taste buds pop. HOPE YOU ENJOY!
One package of garlic herb Polenta (it is in the vegetable section) cut into ½ in. slices
2 ripe tomatoes cut in half
1 tsp dried Oregano
¼ tsp crushed Black Pepper
Olive oil
Heat skillet over Med- high heat until water sizzles on the surface
When ready brush skillet with oil to give a really nice non-stick surface. Set tomato flesh side up and sprinkle with pepper and oregano. Now place tomato’s seasoned side down and cook for ten minutes (do not move or you make the tomato burst and they don’t come out right) you will know when the tomato is ready because it will have a char ring around the bottom. I used a metal spatula for this one so I could get he tomato off the bottom of the skillet quickly. I turned them over and cooked them for about three more minutes and then served them next to the Polenta.
For the polenta it was straightforward place the slices in the skillet and cook for about five to six minutes. Then turn them and cook for about two – three minutes and serve with Pork/ Honey Gremolata (Jan.23)
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