Target: 6 × 4 inches · landscape

Crisp Polenta, Tomato Foam

65 min · 4 servings

Ingredients

□ 1 cup quick-cooking polenta

□ 3 cups water

□ 1 tsp kosher salt, divided

□ 3 tbsp unsalted butter, divided

□ 1/2 cup finely grated Parmesan cheese

□ 2 tbsp olive oil

□ 1 cup tomato juice

□ 1/2 tsp soy lecithin powder

1. Line an 8-inch square pan. Boil water with 3/4 tsp salt.

2. Whisk in polenta; cook on low for 5 minutes. Stir in 2 tbsp butter and Parmesan, level in the pan, and chill 15 minutes.

3. Warm tomato juice with remaining salt and butter without simmering; whisk in soy lecithin off heat.

4. Cut into 8 rectangles and sear in olive oil for 4 minutes per side. Surface-blend tomato base into foam; serve 2 pieces each.

Cook’s note: Keep the emulsifier at the surface so it draws in air instead of only blending the tomato base.