Mini Polenta Cakes with Smoked Salmon & Raspberry-Tarragon Topping
Raspberries complement smoked salmon in this easy-to-make (and delicious!) Polenta Cake recipe.
For the Raspberry-Tarragon Sauce:
1 cup California Giant raspberries
¼ cup veggie or chicken broth
1 teaspoon honey
2 tablespoons tarragon leaves, finely chopped
For the Polenta Roll + Toppings:
2 tablespoons olive oil
10-12 slices pre-cooked polenta roll
¼ cup any flour
8 oz smoked salmon, reserved for topping
10-12 teaspoons yogurt, reserved for topping
For the tarragon sauce, mix all the ingredients into a saucepan and cook on medium heat until the berries reduce down and the sauce thickens - about 10 minutes. Remove from heat and set aside.
In a medium-size sauce pan on medium-high heat, warm the oil for one minute. While the pan heats, press the cut polenta into the flour on both sides. This will prevent the polenta from sticking when cooking in the oil. Once the pan is hot, cook the polenta for 3-5 minutes on both sides, until they are crisp and slightly golden. Remove from the pan and pat the polenta with a paper towel to remove any excess oil.
Assemble the polenta with a smear of yogurt, the raspberry-tarragon sauce, and top with the smoked salmon. Enjoy!