Vegetable oil for pan
6 cups chicken or vegetable broth
Salt
2 cups quick-cooking yellow corn polenta (such as Bob’s Red Mill)
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
1 cup (2 1/2 ounces) shredded or 1/2 cup grated Parmesan cheese
1/2 cup julienne strips sun-dried tomatoes packed in oil, about 1/2 an 8-ounce jar
8 ounces mini fresh mozzarella pearls, drained, about 1 cup
1 cup San Marzano tomatoes or grape tomatoes, sliced 1/4-inch thick rounds
4 green onions, trimmed, thinly sliced
Chopped fresh basil, parsley, or cilantro for garnish

Generously oil the bottom and sides of a 15-by-10-inch rimmed baking sheet.

Heat broth to boil in a large, deep saucepan over high heat. Season with salt to taste (the amount will depend on the saltiness of the broth; start with 1/2 teaspoon). Reduce heat to medium-low. Gradually whisk in polenta until smooth (no lumps). Switch to a flat-edged wooden or silicone spoon. Reduce heat to low. Cook, stirring constantly, until mixture is thick enough to coat the back of the spoon, about 10 minutes.

Stir butter, garlic, and pepper into polenta until butter is melted. Stir in parmesan. Remove from heat. Scrape the mixture out onto the prepared pan and spread in a smooth, evenly thick layer. Let cool. Refrigerate until firm, about 1 hour. Mixture can be made one day in advance and refrigerated well-covered.

Shortly before serving, working over a small bowl, snip sun-dried tomato strips with scissors into 1/2-inch pieces. Stir in mozzarella pieces, fresh tomatoes, and green onions. Season to taste with salt and black pepper. Let sit at room temperature while you crisp the polenta.

Heat oven to 200 degrees F. To serve, heat a large nonstick skillet over medium heat until a drop of water sizzles on contact. Add a thin film of vegetable oil. Cut polenta into 8 pieces. Lay the pieces into the hot pan in a single, uncrowded layer. Cook over medium heat until bottoms are golden and crisp, about 3 minutes. Gently flip to brown and crisp the second side. Remove to a plate and keep warm in the oven while you crisp the other polenta pieces.

Serve hot, topped with mozzarella mixture. Garnish with basil.

It’s Grilling Season! Time for Pork Chops

Gretchen’s Table: Poached Salmon and Broccoli Caesar Salad Make a Healthy, Hearty Meal

A Perfect Picnic Salad

Roasted Strawberries