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Author Notes: This recipe was my first attempt at making polenta. I wanted to use some fresh ingredients from the yard so I raided the cilantro and the cherry tomatoes which were in season. It turned out so good I've made it every summer since, always tweaking the rescipe just a bit. —tricia_seery
- 1 tablespoon olive oil
- 2 shallots
- 2 garlic cloves, diced
- 1 quart chicken or veggie broth
- 1 cup course ground cornmeal
- 2 ounces parmasan
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 red bell peppers, roasted, peeled, and seeded
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 - 2 canned chipotle chiles
- 2 tablespoons cilantro, chopped
- salt, to taste
- 1/4 cup feta cheese, crumbled
- 1 avacado, cubed
- 10 cherry tomatoes, quartered
- 1/4 cup pumpkin seeds, toasted
- In a large saucepan heat the olive oil over medium heat. Add the shallots and salt and cook until they start to turn translucent, approx. 4-5 minutes.
- Reduce heat to low, add the garlic, and sauté for 1-2 minutes, making sure the garlic does not burn.
- Turn the heat up to high, add the chicken broth, and bring to a boil. Gradually add the cornmeal while continually whisking. Stir consistently until the cornmeal is thick.
- Pour polenta into a 9 x 13 greased inch cake pan. Place in the refrigerator to cool completely. Once set, turn the polenta onto a cutting board and cut into pieces. Brush each side with olive oil and sauté in a skillet until browned.
- Combine pesto ingredients in a blender and blend until smooth, but still textured. Warm gently and pour on polenta.
- Add toppings and serve.