FRIED POLENTA CORN CAKES WITH TOMATOES AND MOZZARELLA

Very productive morning yesterday.  Made 24 jars of Peach Marmalade.  Costco had the most amazing ripe, juicy Peaches, just perfect for jam.  They were marked "Ripe", and so they were, just what is needed to make wonderful jam.

Today I have a great recipe that my Grandmother used to make.  This dish is great with any kind of chops or steak, fish or any kind of seafood.  Also for a buffet.  Or by itself with a salad.

FRIED POLENTA CORN CAKES WITH TOMATOES AND MOZZARELLA

1 pkg of "POLENTA VALSUGANA"  at your grocers
The Polenta Valsugana is instant and so easy.
1 cup corn kernels
2 tablespoons sweet cream butter
1/4 cup parmesan cheese
20 Fresh Mozzarella rounds (get the package at Trader Joes that are already sliced into rounds, they are super) and match right up with the tomatoes and corn cakes
18 slices of large Roma Tomatoes  4 or 5 tomatoes
Olive oil
Fresh Basil

Make the polenta according to directions on the box.  Add the well drained corn, the butter and cheese and mix well.  In a large skillet put enough olive oil to cover the bottom of pan.  When hot drop the polenta mixture by heaping tablespoons to make corn cakes.  Cook on each side until brown and crisp.  On an ovenproof platter or a cookie sheet lined with parchment, layer in a circle alternate corn cakes, cheese and tomato until the plate is filled.  Bake at 375 degrees for just a few minutes until the cheese just begins to melt.  Remove from the oven and top with chopped basil.  Drizzle lightly with olive oil, and salt and pepper. Molte Bene!

This was always one of my favorite dishes that my Grandmother used to make.  I make it often when we have family parties.  I hope you will try it soon.

Thanks for stopping in today
Ciao
Grayce