| Polenta Triangles with Roasted Red Pepper Relish
Makes enough for 8-10 people as an appetizer
I have made this recipe for many years, always to
rave reviews. You have to plan to make the polenta in
advance since it needs to cool and set up.
I've made the relish without the polenta but I think
that they taste great together. If you end up with extra
red peppers in the jar, you may want to wrap them in
plastic and store them in the freezer for later use.
1 ¼ cups coarsely ground cornmeal
3 ½ cups water
1 teaspoon salt
Boil water. Stir in
cornmeal. Turn down heat and continue to stir cornmeal
so that it doesn't stick. Cook, stirring constantly,
for 5 to 10 minutes or until a spoon will stand straight
up in the cornmeal mixture. Pour this into a baking sheet
and make it into a thin layer. Refrigerate for 15 to
20 minutes or until cooled. Cut into triangles (or your
favorite shape) and place on a plate. Serve at room temperature
topped with the relish.
Note: You may also add fresh chopped herbs
such as basil, parsley, thyme or oregano when making polenta.
Relish:
1 10-ounce jar roasted red peppers or 2 large
red peppers, roasted
2 tablespoons capers, chopped
1 tablespoon chopped fresh
Italian parsley
1 tablespoon chopped fresh basil
1 clove garlic, pressed
1 tablespoon extra virgin olive
oil (optional for McDougallers)
2 teaspoons balsamic vinegar
Finely chop roasted red peppers. (You may
do this in a food processor.) Combine with the remaining
ingredients. Let this mixture sit at room temperature for
at least 30 minutes so that the flavors can meld. Serve
on top of polenta or on the side.
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