Sea Palm Polenta
Sea Palm is a sea vegetable that only grows along the West Coast of the US and Canada, on rocks where the waves crash hard. The closest known relative of sea palm was found fossilized on the coast of Italy. Here, we take sea palm back to its roots and use it as a vegetable in a hearty, baked polenta.
1 T extra virgin olive oil
1 C grated asiago cheese or dairy-free cheese alternative
Rehydrate sea palm for 20 minutes in a bowl of cold water. Once it is rehydrated, drain and set aside.
Warm oven to 350 degrees.
In a large pot, whisk polenta into 4 cups cold salted water. Bring to a boil over medium heat, stirring constantly. Cook until polenta is the consistency of porridge. Lower heat and continue simmering for 5 minutes more, continuously stirring.
Add oil, 1/2 C cheese, tomatoes, herbs and sea palm. Mix well then pour the polenta into a greased cast-iron skillet or ovenproof pan, spreading it evenly. Sprinkle remaining cheese over the top of the polenta.
Bake at 350 for 25 minutes or until the cheese is bubbling and brown. Remove from oven. Sprinkle herb blend across the top for color.
Serve hot or at room temperature.