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
Ingredients
- Polenta
-
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
- Pesto
-
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
-
Toppings:
-
1/4 cup
feta cheese, crumbled
-
1
avacado, cubed
-
10
cherry tomatoes, quartered
-
1/4 cup
pumpkin seeds, toasted
Directions
-
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.
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Add toppings and serve.
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