Polenta Fritters with Roasted Red Pepper Sauce

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Polenta Fritters with Roasted Red Pepper Sauce

 

Recipe By :Chef Jens Nannestad, South Side Bistro

Serving Size : 0 Preparation Time :0:00

Categories : Spicy Veggie

 

Amount Measure Ingredient -- Preparation Method

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Fritters:

2 cups water or stock

2 tablespoons fresh chopped herbs -- (basil, parsley, oregano)

salt and fresh cracked pepper to taste

1 tablespoon virgin olive oil

2 cups yellow cornmeal -- (preferably coarse ground)

Roasted Red Pepper Sauce:

10 roma tomatoes -- cored

15 garlic cloves -- peeled (15 to 20)

1 jalapeno pepper -- cut in pieces

1 small red onion -- cut in pieces

3 tablespoons olive oil

3 roasted red peppers -- peeled and seeded

2 ounces balsamic vinegar

fresh ground pepper

salt

 

FRITTERS:

Bring water, oil, salt and pepper to a simmer. Pour in cornmeal in a thin

stream, stirring constantly.

Keep at low heat and stir with a wooden spoon to eliminate any lumps. Cook for

about half an hour.

Finish by adding the fresh herbs.

 

By cooking polenta longer, you will achieve a firm texture -- which can then be

spread out, cooled and cut into shapes that have a springy resilient texture.

Spread just-cooked polenta on a greased sheet pan to about 1/2 inch thickness.

The polenta can be cut into fritters after about half an hour but will be easier

to work with after several hours.

 

ROASTED RED PEPPER SAUCE:

Toss tomatoes, garlic, jalepeno, red onion and olive oil together in saute pan

and roast in 400F oven 45-60 minutes, or until tomato skin blackens and

blisters. Puree in food processor with roasted red

peppers, balsamic vinegar and salt and fresh ground pepper to taste.

 

 

Number of servings depends on size of cutouts.

 

Cuisine:

" Italian "

Source:

" anchorage.net "

S(Formatted by Chupa Babi):

" 07.07.08 "

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Per Serving (excluding unknown items): 1926 Calories; 63g Fat (28.7% calories

from fat); 40g Protein; 314g Carbohydrate; 42g Dietary Fiber; 0mg Cholesterol;

135mg Sodium. Exchanges: 14 Grain(Starch); 18 Vegetable; 0 Fruit; 11 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0