Categorized | Recipes

Recipe: Polenta with melted brie and fresh tomato

By Duane Pemberton

Here’s a quick, easy snack that makes a good appetizer and pairs very well with a dry riesling, gruner veltliner or verdejo.


  • Polenta
  • Fresh Tomato
  • Fresh Basil
  • Cheese of your choice
  • Balsamic vinegar

Pan-sear the polenta in olive oil (bacon drippings even better). While that’s searing, make thin slices of the tomato and cheese – also, prepare the basil chiffonade.

Also reduce down the balsamic vinegar in a sauce pan by 2/3rd or until it coats the back of a spoon rather well.


  • Kelly Murray Gardner

    Sounds delicious!