LCBO Food & Drink Spring 2026

FLAVOUR BOMB

Burrata with Polenta & Roasted Cherry Tomatoes Soft polenta, sweet burst cherry tomatoes and creamy burrata come together for a satisfying dish that could be a vegetarian main for two or a satisfying side for four alongside roast chicken. Feel free to swap in basil for mint, and the tomatoes on their own make for a terrific pasta sauce. 1/4 cup (60 mL) olive oil 1 tbsp (15 mL) honey 1 tbsp (15 mL) cider vinegar 1 tsp (5 mL) salt, divided 2 tbsp (30 mL) roughly chopped mint 1/2 cup + 1 tbsp (125 mL + 15 mL) cornmeal 13/4 cups (425 mL) water 1/2 cup (125 mL) whole milk 6 tbsp (90 mL) salted butter 3/4 cup (175 mL) finely grated 2 cups (500 mL) cherry tomatoes 2 cloves garlic, roughly chopped Pecorino Romano cheese 1 container (250 g) burrata, drained Torn mint, shaved Pecorino Romano and freshly ground pepper to serve

TIP

The tomatoes can be roasted up to 4 hours ahead of time and left covered at room temperature.

bottom of pan every 5 minutes, until polenta no longer has gritty texture, about 30 minutes. Remove from heat and stir in butter and Pecorino Romano until melted and combined. Polenta should be thick, but pourable—if it’s too thick, stir in a small amount of water. 4. To serve, pour polenta into a round serving dish. Top with tomatoes, then push burrata down

and beginning to brown, 40 to 45 minutes. Remove from oven, cool slightly, then stir in chopped mint. 3. After tomatoes have been baking for 15 minutes, start polenta. In a medium-size saucepan, combine cornmeal, water, milk and remaining 1/2 tsp (2 mL) salt. Bring to a boil over high heat, stirring constantly with a wooden spoon until thickened. Reduce heat to low and cook, stirring and scraping

into centre of polenta. Garnish with torn mint, shaved Pecorino Romano and pepper.

Serves 4

WHAT TO SERVE Kir-Yianni The North Assyrtiko VINTAGES 25707, $19.95 The dish is full of dramatic contrasts; let the wine bring more with a dry, minerally, racy Greek Assyrtiko to brighten everything up.

1. Preheat oven to 325˚F (163˚C).

2. In a 9-inch- (23-cm-) square baking dish, mix tomatoes, garlic, olive oil, honey, vinegar and 1/2 tsp (2 mL) salt. Bake until soft

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———————— SPRING 2026