Polenta Sunrise

Directions

1. 1
   Brush an 8-by-8-by 2 1/2-inch glass baking dish with the oil.
2. 2
   Bring the water and kosher salt to a boil in a heavy, medium saucepan over medium heat.
3. 3
   Add the polenta using a whisk to incorporate.
4. 4
   Reduce the heat.
5. 5
   Let simmer for about 10 minutes, stirring frequently.
6. 6
   Add the cream, using a whisk to incorporate.
7. 7
   Cook until the consistency is soft and thick, about 10 minutes.
8. 8
   Remove from the heat and add the Parmesean cheese, using a whisk to incorporate.
9. 9
   Pour the polenta into the prepared baking dish and spread evenly into the dish using a large spatula or the back of a large spoon.
10. 10
    Refrigerate until chilled.
11. 11
    To make the salsa: Mix the sun-dried tomatoes, basil, balsamic vinegar, garlic, and pepper together in a small bowl.
12. 12
    To assemble: Preheat the oven to 300 degrees F. Trim the edges of the polenta and cut into 36 squares.
13. 13
    Top each square with 1/2 teaspoon of the salsa.
14. 14
    PLace on a foil- or parchment paper-lined baking sheet.
15. 15
    Bake until slightly warm, 8 to 10 minutes.
16. 16
    Serve warm.
17. 17
    Tips: The polenta and the salsa can be prepared up to 2 days in advance.
18. 18
    The squares can be assembled up to 1 day in advance.
19. 19
    Bake as directed.