But we don’t just send you the juice itself, we hook you up with recipes so that you can prepare the perfect pairings. Try whipping up these deliciously sophisticated pieces of toast.
Best paired with: 2013 Santomas Refošk
3 cups water
3/4 teaspoon salt
1 cup dry polenta
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon minced garlic
2 cups vertically sliced onion
1 thyme sprig
1 tablespoon balsamic vinegar
1/4 cup chopped bottled roasted red bell peppers
2 ounces feta cheese, crumbled
2 teaspoons fresh thyme leaves
Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and cook 20 minutes. Stir in 1 tablespoon oil and 1 tablespoon butter.
Spoon polenta into a ceramic baking dish coated with cooking spray. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil and remaining 1 tablespoon butter; swirl to coat. Add garlic; sauté 15 seconds. Add remaining 1/4 teaspoon salt, onion, and thyme sprig; sauté 3 minutes or until onion begins to soften. Reduce heat to low; cook 30 minutes or until onion is very tender, stirring frequently. Add vinegar; cook 5 minutes, stirring frequently. Discard thyme sprig.
Cut chilled polenta into 16 squares. Cut each square in half diagonally. Heat a skillet over medium heat. Lightly coat polenta triangles with cooking spray. Add 16 triangles to pan; cook 5 minutes on each side or until lightly browned.
Divide onion mixture, bell pepper, and feta evenly among triangles. Garnish with thyme leaves.