Herb Polenta with Red Bell Pepper Sauce

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* Exported from MasterCook *

 

Herb Polenta with Red Bell Pepper Sauce

 

Recipe By :Michel Richard

Serving Size : 6 Preparation Time :0:45

Categories : Rice and Grains

 

Amount Measure Ingredient -- Preparation Method

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For the herb polenta:

4 tablespoons extra virgin olive oil

1 cup milk

1 clove garlic -- finely chopped

1/2 cup regular (10 minute) Cream of Wheat

2 large eggs

1/4 cup plus 2 tablespoons finely grated

Parmigiano-Reggiano

1 well-packed cup thinly shredded spinach leaves

12 large basil leaves -- thinly shredded

2 tablespoons finely chopped parsley or chervil

Salt and freshly ground black pepper

Sprigs of fresh oregano -- for garnish

For the bell pepper sauce:

1 large red bell pepper

2 cloves garlic -- chopped

2 tablespoons extra virgin olive oil

1/4 cup broth -- or as needed

1/2 teaspoon sugar

Salt and freshly ground black pepper

Vegetable oil for baking sheet

 

Prepare herb polenta: Line an 8-by-8-inch pan with plastic wrap, and set aside.

In a medium saucepan, combine olive oil, milk and

1 clove chopped garlic. Place over high heat to bring to a boil, then remove

from heat. Whisk in Cream of Wheat until well

blended. Return to high heat, and whisk until thickened but still pourable.

Remove from heat, and whisk in eggs. Return to heat,

and stir in 1/4 cup cheese, the spinach, basil, parsley and salt and pepper to

taste. Stir the mixture until thickened and no

longer pourable.

 

Immediately spoon mixture into plastic-lined pan, smoothing with a piece of

plastic wrap to make a flat, even surface. Cover and

refrigerate until chilled and solid, 2 to 24 hours.

 

While polenta is chilling, prepare red bell pepper sauce. Preheat a broiler.

Place red bell pepper under broiler, turning

occasionally until blackened on all sides. Allow to cool. Peel and seed

pepper, cut into pieces and place in a blender. Add

garlic and olive oil, and process until smooth. Add just enough broth to make a

thick but fluid sauce. Transfer mixture to a small

saucepan over medium-low heat. Season with sugar and salt and pepper to taste.

Bring to a simmer, remove from heat and keep warm.

 

To serve, preheat a broiler. Remove polenta from plastic, and cut into 12

rectangles. Place on an oiled baking sheet and allow to

return to room temperature. Sprinkle with remaining 2 tablespoons cheese.

Broil until polenta is heated and cheese is lightly

browned. Place 2 pieces of polenta on each of 6 plates, and top with a portion

of sauce. Garnish with oregano sprigs, and serve

immediately.

 

Source:

" The New York Times "

Copyright:

" © 2000 The New York Times "

 

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Per serving: 175 Calories (kcal); 16g Total Fat; (82% calories from fat); 3g

Protein; 4g Carbohydrate; 68mg Cholesterol; 39mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

 

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