June 2024 - Jason's Heirloom Tomato Sourdough Bruschetta with Truffle and Parmesan Polenta Fries

Serves 4

Ingredients

Polenta Fries

1 Litre Water

250g Ground Polenta

25g Fresh Grated Parmesan

50ml Olive Oil

1 Tspn Truffle Oil

Salt

Pepper

Tomato Bruschetta

500g Heirloom Tomatoes

1 Red Onion

4 Slices Bear Bakery Sourdough

20g Fresh Basil

Maldon Sea Salt

Freshly Ground Black Pepper

50ml Extra Virgin Olive Oil

Method

1. Line a shallow baking tray with cling film while bringing the water to a rolling boil. Turn the heat down to medium and gradually stir in the polenta. Continue stirring for 5 minutes until very thick and coming away from the edge of the pan. Lightly season, then transfer the polenta to the lined baking tray, cover with a layer of cling film and leave to cool completely.

2. Half and dice all the tomatoes then add to a bowl. Dice the red onion and add to the tomatoes. Slice the basil leaves into very thin strips and add to the tomatoes and onions. Cover and refrigerate.

3. Preheat the oven to 220°C. Turn the cold polenta out onto a chopping board and cut into equal sized fries, then dress with olive oil and place on at least one large baking tray, ensuring there’s plenty of space between each piece of polenta, then place in the oven for 20 - 30 minutes, or until crisp on the outside.

4. Meanwhile, preheat a chargrill pan on a high heat. Brush the sliced sourdough with olive oil, then chargrill each side until nicely toasted with charred lines. Place each slice on a plate and keep warm.

5. Dress the tomato mix with the extra virgin olive oil, sea salt and black pepper to your taste, then stir well and share between the slices of sourdough.

6. Take the polenta fries out of the oven and transfer to a metal bowl. Add the parmesan, a drizzle of truffle oil and a little sea salt and pepper, then toss until the fries are evenly coated.

7. Divide the polenta fries between each plate and serve

8. Enjoy!