Rachel Campbell’s Gossets Farm Market Recipe

Grilled Polenta Crostini with Fennel-Tomato Compote

For the polenta:

1 box instant polenta (I used Colavita)

¼ cup olive oil

For the fennel-tomato compote:

2 Tablespoons olive oil, + extra for brushing on the polenta

2 large bulbs or 4 small bulbs fennel, stalks removed and sliced thinly

1 pint cherry tomatoes, sliced in half length-wise

Salt and pepper to taste

Polenta: Line a loaf pan with plastic wrap and set aside. Prepare the polenta according to the package directions. Immediately pour the polenta into the loaf pan and smooth the top. Set aside and let cool.

Compote: Meanwhile, heat a large skillet to medium and add the olive oil. Add the fennel and cook until soft. Add the tomatoes and cook until soft. Season with salt and pepper to taste. Set aside.

Heat a clean grill. Remove the polenta from the pan and slice cross-wise into ½ inch pieces. Brush each slice on both sides with olive oil and grill. To serve, spoon each polenta slice with the com


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