Polenta and Curried Vegetables

[Guest guest]

Polenta and Curried Vegetables

 

1 teaspoon olive oil

1 cup sliced onion

1/2 cup carrots, julienned

1 teaspoon minced garlic

3 tablespoons chopped parsley

1/2 teaspoon cumin

1 teaspoon ground coriander

2 teaspoons curry powder

1/4 cup apple juice

1/2 teaspoon cayenne pepper or to taste

3/4 cup polenta

1/2 cup cold water

1/2 teaspoon salt

2 cups boiling water

1 cup grated jack cheese

 

In a large skillet over medium-high heat, heat oil and

saute onion for

5 minutes, stirring frequently. Add carrots, garlic,

and parsley, and

saute 5 more minutes. Add cumin, coriander, curry,

apple juice, and

cayenne. Cover and reduce heat to low. Let vegetables

continue to cook

while you make polenta.

Preheat oven to 350 degrees. In a medium bowl, mix

polenta, the cold

water, and salt into a paste. In medium saucepan,

place the

boiling water and stir in polenta paste, whisking

until smooth. Cook over

medium heat, whisking frequently, until thick (5 to 10

minutes). Stir in

cheese.

Spoon polenta into a lightly oiled 8-inch-diameter

cake pan and bake 20

minutes.

To serve, slice polenta into wedges, then place on

platter and top with

curried vegetables. Serve immediately. Serves 6.

 

 

 

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