Summer Polenta

Name: Summer Polenta
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

22 ingredients

6 steps

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

1

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.
2

Reduce heat to low, add the garlic, and saute for 1-2 minutes, making sure the garlic does not burn.
3

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.
4

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 saute in a skillet until browned.
5

Combine pesto ingredients in a blender and blend until smooth, but still textured. Warm gently and pour on polenta.
6

Add toppings and serve.