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
garlic cloves, diced
chicken or veggie broth
course ground cornmeal
1 1/2 teaspoons
red bell peppers, roasted, peeled, and seeded
red wine vinegar
1 - 2
canned chipotle chiles
salt, to taste
feta cheese, crumbled
cherry tomatoes, quartered
pumpkin seeds, toasted
In This Recipe
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.