Here you go, Roxanne -
RED POLENTA
Serving Size : 8
5 Tbsps unsalted butter
1 c finely chopped onion
1/2 red bell pepper, seeded, deveined, & finely chopped
1/4 gr. bell pepper, seeded, deveined & finely chopped
6 c water
1 1/2 Tbsps salt
1/4 tsp white pepper
1 1/2 c Polenta
1/4 c each: fresh cilantro, basil, chives
3 1/2 ozs Manchego Cheese (optional) - added for Wine Festival
In large saucepan, melt 1 T. of the butter & cook onion & bell peppers till onion is translucent, ~1 - 2 min.
Add water, salt, pepper & remaining 4 T. butter.
Bring to boil, then gradually stir in polenta w/a wire whisk.
Reduce heat to med-low & cook polenta for 25-30 min., stirring often.
When Polenta is fluffy and thick, stir in herbs (& cheese).
Pour into a slightly oiled 8" sq. baking dish.
Let cool to room temp., cut into desired shapes. Can be stored, covered, for 2-3 days in frig.
Serving Ideas : wonderful with Spicy Guacamole, Pasilla Aioli and Winter Fruit Compote (Roxanne, if you want any of these toppings/go togethers just let me know. I did this for a wine festival and served triangles with these three different toppings.
here's one more -
CREAMY POLENTA
Recipe By :a Chef's Journey
Serving Size : 8
1 clove garlic minced
1/2 c leek, chopped
1/2 c red onion, chopped
2 Tbsps EVO
4 c vege broth
1 tsp butter
1 c yellow polenta
1/2 c Ricotta cheese
1 oz Parmesan cheese
Salt, if needed
Saute garlic, leek & onion in EVO, in non-stick pan till they are golden.
Heat broth w/butter, whisk in cornmeal and simmer, stirring often for 15 min., or till thick.
Remove from heat and add the sauteed veggies, Ricotta, and Parmesan.
Add salt, if needed.
The Polenta can be prepped ahead of time, pour into a b. dish and chill.
Heat covered in a 350° oven for ~20 min., remove cover, stir and add milk or cream if needed.
Continue heating for another 35-40 min. till heated thru.
Serving Ideas : For a Tasting: 80 people, I made 4.28 X - perfect amount (136 - 1.2 oz. servings)
Served with Sun-Dried Tomato Tapenade (See recipe)
Hope we sway you...
RED POLENTA
Serving Size : 8
5 Tbsps unsalted butter
1 c finely chopped onion
1/2 red bell pepper, seeded, deveined, & finely chopped
1/4 gr. bell pepper, seeded, deveined & finely chopped
6 c water
1 1/2 Tbsps salt
1/4 tsp white pepper
1 1/2 c Polenta
1/4 c each: fresh cilantro, basil, chives
3 1/2 ozs Manchego Cheese (optional) - added for Wine Festival
In large saucepan, melt 1 T. of the butter & cook onion & bell peppers till onion is translucent, ~1 - 2 min.
Add water, salt, pepper & remaining 4 T. butter.
Bring to boil, then gradually stir in polenta w/a wire whisk.
Reduce heat to med-low & cook polenta for 25-30 min., stirring often.
When Polenta is fluffy and thick, stir in herbs (& cheese).
Pour into a slightly oiled 8" sq. baking dish.
Let cool to room temp., cut into desired shapes. Can be stored, covered, for 2-3 days in frig.
Serving Ideas : wonderful with Spicy Guacamole, Pasilla Aioli and Winter Fruit Compote (Roxanne, if you want any of these toppings/go togethers just let me know. I did this for a wine festival and served triangles with these three different toppings.
here's one more -
CREAMY POLENTA
Recipe By :a Chef's Journey
Serving Size : 8
1 clove garlic minced
1/2 c leek, chopped
1/2 c red onion, chopped
2 Tbsps EVO
4 c vege broth
1 tsp butter
1 c yellow polenta
1/2 c Ricotta cheese
1 oz Parmesan cheese
Salt, if needed
Saute garlic, leek & onion in EVO, in non-stick pan till they are golden.
Heat broth w/butter, whisk in cornmeal and simmer, stirring often for 15 min., or till thick.
Remove from heat and add the sauteed veggies, Ricotta, and Parmesan.
Add salt, if needed.
The Polenta can be prepped ahead of time, pour into a b. dish and chill.
Heat covered in a 350° oven for ~20 min., remove cover, stir and add milk or cream if needed.
Continue heating for another 35-40 min. till heated thru.
Serving Ideas : For a Tasting: 80 people, I made 4.28 X - perfect amount (136 - 1.2 oz. servings)
Served with Sun-Dried Tomato Tapenade (See recipe)
Hope we sway you...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com