A couple of days ago, I was looking around my pantry and realized that I do not utilize cornmeal nearly as much as I should use it. So, I continued to explore my pantry and found a gorgeous jar of Tonnino tuna fillets in olive oil. In my refrigerator, I had some cream cheese and cherry tomatoes. I decided to make it a meal for lunch.
I brought the cream cheese to room temperature, roasted the tomatoes with olive oil and thyme, while cooking my polenta (1 cup of polenta to 2 cups of water). Once thickened, I poured it onto a greased rimmed cookie sheet and placed it in the refrigerator to set.
After about 2 hours, the polenta is ready to cut. Next, I put a few tablespoons of vegetable oil in a skillet and fried the polenta, turning to ensure that both sides brown.
To serve, I place a square of polenta on the plate, next the roasted tomatoes topped with a ball of softened cream cheese and shaved parmigiano-reggiano I dressed it with glazed balsamic vinegar.