Polenta Bread
Tuna, Tomato Pulp, Tomato Salad, Olive Oil, Flaky Salt, Shallots, Basil
Chef Taylor Falco of Rolo’s | Queens, NY
Adapted by StarChefs | April 2025 | Photo: Will Blunt
INGREDIENTS
Polenta Soak:
Yield: 350 servings
3 kilograms ground polenta
Polenta Bread:
Yield: 150 servings
8.479 kilograms bread flour
338 grams extra virgin olive oil
21 grams yeast
195 grams fine sea salt
Cornmeal
Polenta Craquelin:
Yield: 1 serving
Olive oil
Kosher salt
Tomato Pulp:
Yield: 1 kilogram
816 grams grated heirloom tomatoes
14 grams crushed garlic
41 grams red wine vinegar
24 grams kosher salt
8 grams ground black pepper
82 grams olive oil
14 grams brunoise shallots
Tomato Salad:
Yield: 1 serving
Sungold tomatoes, halved
Basil
Kosher salt
Olive oil
Lemon juice
Ground black pepper
To Assemble and Serve:
Yield: 1 serving
90 grams tuna, tenderized
Olive oil
Lemon juice
Maldon salt
Shallots
Fresh basil
Ground black pepper
METHOD
For the Polenta Soak:
In a large pot over medium-high heat, bring 9 kilograms water to a boil. Slowly add polenta, whisking constantly. Continue mixing until polenta comes together. Transfer to a nonreactive container. Cover and let cool.
For the Polenta Bread:
In the bowl of a stand mixer fitted with a dough hook attachment, add flour, olive oil, and 5.126 kilograms warm water. Mix on low speed until mixture comes together. Let sit 30 minutes at room temperature. Add salt, yeast, and 5.341 kilograms Polenta Soak. Mix 2 minutes on medium speed. Transfer dough to a greased nonreactive container. Stretch and fold dough. Cover and let sit 30 minutes. Repeat process two more times. Let sit 4 hours at room temperature, or until dough has doubled in size. On a lightly floured work surface, divide dough into 130-gram balls. Roll in cornmeal and transfer to a half sheet tray. Wrap in plastic wrap and refrigerate.
For the Polenta Craquelin:
Heat a wood fire oven to highest heat setting. On a cornmeal-dusted pizza peel, stretch out 1 ball Polenta Bread. Bake until dough has inflated. Remove and let cool at room temperature. Once cooled, tear Polenta Bread lengthwise into 2 halves. Let sit 30 minutes at room temperature, or until completely dried out. Heat oven to 325°F. On a work surface, brush Polenta Bread with olive oil and sprinkle with salt. Transfer to a sheet tray and bake until golden brown and crispy. Set aside.
For the Tomato Pulp:
In a mixing bowl, combine tomatoes and garlic. Let sit 20 minutes at room temperature. Remove and discard garlic. Season with vinegar, salt, and pepper. Whisk in olive oil until mixture has fullyemulsified. Stir in shallots. Set aside.
For the Tomato Salad:
In a mixing bowl, add tomatoes and basil. Season with salt, olive oil, lemon juice, and pepper. Mix to combine. Set aside.
To Assemble and Serve:
Place Polenta Craquelin on a serving plate. Top with generous amount Tomato Pulp followed by tuna. Drizzle with olive oil, then top with 3 tablespoons Tomato Pulp. Season with lemon juice and salt. Top with shallots and desired amount Tomato Salad. Finish with black pepper.
