Crispy Polenta Stacks

Method

1. 1

   Preheat the oven to 425° F.

2. 2

   Place the polenta rounds and tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of rosemary and ½ teaspoon sea salt and ¼ teaspoon black pepper.

3. 3

   Transfer to the oven and roast for 20-25 minutes, flipping the polenta halfway through, and until the polenta is crispy and the tomatoes are soft.

4. 4

   While the polenta and tomatoes bake, make the whipped ricotta by combining the ricotta, remaining 2 tablespoons of olive oil, and 2 teaspoons rosemary in a large bowl. Using a hand mixer, whip the ricotta until light and fluffy.

5. 5

   To plate, top the polenta with the ricotta and cherry tomatoes.

6. 6

   Garnish with freshly grated parmesan and season with flaky sea salt and freshly cracked black pepper. Top with microgreens if desired. Serve immediately.