Oven Roasted Tomatoes On Grilled Polenta Cakes – Inspiration Chardonnay

We were skeptical when we read that oven-roasted tomatoes could pair with Chardonnay. So we decided to test it out with the new Inspiration Chardonnay. Much to our amazement the pairing worked beautifully.

This recipe has only three ingredients and has the added bonus of being gluten free. We used garden tomatoes that were slow roasted in the oven. However, you can also use purchased sun-dried tomatoes.

One tube of polenta
12 oz oven-dried tomatoes
4 oz parmesan cheese, grated

Preheat oven to 350o. Cut the polenta into ½” rounds.  Either heat a grill pan or a panini press and cook the polenta rounds until they have grill marks. After the polenta is grilled, top the rounds with a tablespoon of oven-dried tomatoes and sprinkle with Parmesan cheese. Place on a cookie sheet and heat in the oven for about 20 minutes until the cheese is melted.

Dennis Whitaker