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.
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.