POLENTA CAKES THAT REST ON FIELD GREENS & TOPPED WITH A DOLLOP OF TOMATO REDUCTION

Ingredients...

Polenta

Roma Tomatoes

Mixed Field Greens

Corn from the Cob

Red Cabbage

Garlic

Balsamic

Olive Oil

I chopped some Roma tomatoes and garlic. I put them in a small pan with a ton of balsamic and let sit through out the whole time I cooked the rest of the meal. Don't forget to stir it occasionally, you will love how this will make your kitchen smell.

I then cooked some corn on the cob. Once that was done and cooled I stripped it from the cob. Added that sweet corn to a big bowl of mixed field greens and red cabbage with a bit of olive oil and that is your salad.

Now for the polenta. I bought the polenta that looks like a log (already made and just fine taste wise). Just sliced it up- about a quarter of an inch. In a pan of hot olive oil, I let them cook until both sides were browned.

So, on a small plate (preferably white- so all of the stunning colors pop), salad first (purple, all shades of green, & yellow). 2 polenta cakes to rest on (a slightly darker shade of yellow). And, topped with the tomato-garlic-balsamic reduction (red).

This is a nice little summer treat and the array of colors makes it even more appetizing to the palate.

*JUST A THOUGHT: Avocado would have been a very nice addition. Actually, an avocado is a very nice addition to anything, I believe.....