GardenCuisine: Broiled Polenta Squares And Tomato Chutney

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* Exported from MasterCook *

 

Broiled Polenta Squares And Tomato Chutney

 

Recipe By : GardenCuisine by Paul Wenner, page 267

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup yellow cornmeal

1/2 teaspoon salt

1/2 teaspoon dried rosemary -- crushed

15 ounces canned corn

1/2 cup sun-dried tomatoes

1/2 cup roasted red peppers

3 cloves garlic

1 tablespoon capers -- drained and rinsed

1 tablespoon finely chopped fresh basil

1 tablespoon red wine

2 teaspoons Sucanat

1 teaspoon olive oil

1 teaspoon Dijon mustard

 

SERVES 4

 

This is a perfect " make-ahead " dish: the chutney becomes more flavorful

with time, and the polenta is best if it can chill overnight.

 

To make the polenta, combine the cornmeal, 2 cups of water, salt, and

rosemary in a saucepan and bring to a simmer. Cook, uncovered, over medium

heat, stirring often, until the polenta is very thick. Stir in the corn

(including the liquid) and cook until the polenta is thickened

again. Spread the cooked polenta into a large bread pan and refrigerate

until it is completely cold.

 

To prepare the chutney, pour about 1 cup of boiling water over the tomatoes

and let them stand and soften at least 30 minutes. Drain and place in a

food processor with the peppers, garlic, capers, basil, wine, Sucanat, oil,

and mustard. Process in short bursts until well mixed (there should still

be some chunks).

 

When the polenta is chilled, preheat the broiler. Using a very sharp

knife, cut the polenta into 1/4-inch-thick slices. Arrange the slices

about 1 inch apart on a nonstick or oil-sprayed baking sheet and broil

until the top is crusty and golden brown, 5 to 10 minutes. Turn and brown

the other side.

 

To serve, arrange the polenta slices on a platter and top with generous

spoonfuls of chutney.

 

PER SERVING • 178 CALORIES (14% FROM FAT) • 3 G FAT • 4 G PROTEIN • 33 G

CARBOHYDRATE • 0 MG CHOLESTEROL • 325 MG SODIUM • 8 G FIBER

 

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