Polenta with Sundried Tomatoes
Source of Recipe
The Golden Door Cookbook by Michel Stroot
* Exported from MasterCook *
Polenta with Sundried Tomatoes, Garlic, Corn, and Caramelized Onions
Recipe By : Michel Stroot
Serving Size : 4 Preparation Time :0:00
Categories : Grains, Vegetables, Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
POLENTA:
2 1/2 cups water
1 teaspoon kosher salt
2 teaspoons olive oil
2 teaspoons garlic -- minced
2 teaspoons fresh rosemary or sage -- minced
1/4 cup fresh corn kernels
-- (1 1/4 ounces)
2 tablespoons dry-pack sundried tomatoes -- chopped and soaked
-- in warm water to cover
-- for 15 to 20 minutes)
3/4 cup yellow cornmeal
TOMATO CONCASSE:
2 teaspoons olive oil
2 teaspoons garlic -- minced
4 tomatoes (18 oz) -- cored and diced
1 teaspoon kosher salt (optional)
1/4 teaspoon black pepper -- freshly ground
1/4 cup slivered fresh basil
3/4 cup fresh or frozen peas
1/2 cup fresh corn kernels
1/2 cup celery -- diced
1/2 cup carrots -- diced
1/4 cup scallions (green onions) -- sliced
2 teaspoons feta cheese (optional) -- crumbled
Caramelized Red Onions (see
-- separate recipe)
1/4 cup fresh flat-leaf parsley -- chopped
To cook the polenta, in a saucepan, bring the water and salt to a boil over high heat.
Meanwhile, in a nonstick saute pan, heat the olive oil over medium heat. Add the garlic and rosemary and saute for 2 to 3 minutes, until the garlic softens. Add to the boiling water along with the corn and sundried tomatoes. Briskly whisk in the cornmeal and continue whisking for 5 to 7 minutes, until the mixture is thick and bubbly.
Spray a 9x5-inch loaf pan with vegetable oil spray. Pour the polenta into the pan, smooth the surface, and spray it lightly with vegetable oil spray. Cover with plastic wrap and set aside to cool.
Prepare a charcoal or gas grill or preheat a stove-top grill.
To make the concasse, in a nonstick saucepan, heat the olive oil over high heat. Stir in the garlic and then quickly add the tomatoes. Saute just until the tomatoes are heated through. Add the salt, if desired, and black pepper. Mix in the basil.
Meanwhile, in a steaming basket set over boiling water, steam the peas, corn, celery, and carrots for 3 to 5 minutes until fork-tender. Drain and mix in the scallions.
Invert the polenta onto a work surface and cut into 8 squares.
Spray the grill with vegetable oil spray. Grill the polenta squares for 2 to 3 minutes on each side, turning to make diamond or square grill marks. To make sure the polenta is heated through, place in the oven for 4 to 5 minutes, until hot. Remove from the oven and sprinkle with the feta cheese, if desired.
Ladle the concasse into the center of warmed plates. Place the polenta on the concasse and top with the onions. Surround with the steamed vegetables and sprinkle with the chopped parsley.
Judi's note: The author states that if you prefer, you can cook the squares of polenta in an ovenproof nonstick skillet sprayed with vegetable oil spray for 2 to 3 minutes on each side. Then cover and bake in a preheated 350 degree F. oven for 4 to 5 minutes, until it is hot.
See separate recipe for Golden Door Caramelized Onions in vegetables section.
Source:
"The Golden Door Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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