stuffed polenta and tomatillo sauce

[Guest guest]

too much cheese in this for us but the idea is attractive...

the original recipe suggested 4 servings

 

 

* Exported from MasterCook *

 

Stuffed Polenta with Tomatillo Sauce

 

Recipe By :Mary Taylor and Lynn Ginsburg

Serving Size : 8 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

POLENTA:

3 cups vegetable stock or water

1 teaspoon salt

1 cup polenta

10 ounces mild goat cheese

TOMATILLO SAUCE:

1 pound fresh tomatillos

1/2 teaspoon salt

2 teaspoons ground cumin

1 cup diced white onion

3 cloves garlic -- minced

1/2 cup cilantro -- packed

1 large fresh tomato -- chopped

1 serrano pepper -- seeded and minced

1 teaspoon tomato paste

2 teaspoons honey

1/4 cup orange juice

1/4 cup plain yogurt or sour cream

FILLING:

12 ounces mild cheese

(Gina Marie, goat, fresh mozzarella, or soy)

1 cup roasted red peppers -- sliced

2 tablespoons olive oil or melted butter

4 sprigs fresh cilantro -- or more

Lime wedges

 

1. To cook the polenta, combine the stock and salt in a two-quart saucepan and

bring to a boil. Pour the polenta into the boiling water in a thin stream,

stirring constantly as you pour. Allow the polenta to return to a boil, stirring

constantly, then reduce the heat to medium-low and continue to cook. Stir the

polenta constantly, working the spoon back and forth across the bottom and

around the corners of the pan, until the polenta is extremely creamy, about 25

minutes.

 

2. Pour cooked polenta into a 9 " x 13 " baking pan and spread it out evenly. You

may need to dampen your fingers or a spatula with cold water to spread. Place a

sheet of plastic wrap over the polenta, pressing it to touch the surface and

avoid having a tough film form on top. Chill. The polenta may be prepared up to

two days in advance to this stage.

 

3. To prepare the sauce, warm a heavy skillet over medium heat. Place the

tomatillos in the pan and cook quickly, tossing frequently, until they brown and

sizzle, about 5 minutes. Immediately turn them out onto a clean kitchen towel

and when they are cool enough to handle, remove and discard their husks. Quarter

each tomatillo.

 

4. In a blender or food processor, combine the tomatillos with the remaining

ingredients for the sauce except the sour cream. Puree until smooth. Transfer

sauce to a small saucepan and heat for five minutes. The sauce may be prepared

to this point up to four days in advance if refrigerated in an airtight

container. Warm sauce before using, then whisk in the sour cream and serve.

 

5. To prepare the final dish, preheat the oven to 3508 F. Cut the cooled polenta

into three-inch long triangular pieces. Place half of the polenta pieces on a

lightly oiled baking sheet and cover each of these pieces with cheese. Top with

a slice of red pepper and another piece of polenta. Brush the top of each

polenta " sandwich " with oil and bake until piping hot.

 

6. To serve, spoon warmed sauce onto individual plates. Place the polenta on top

and pour more sauce over the polenta. Garnish with cilantro and a lime wedge.

 

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

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Per Serving (excluding unknown items): 513 Calories; 28g Fat (49.2% calories

from fat); 25g Protein; 41g Carbohydrate; 6g Dietary Fiber; 76mg Cholesterol;

1091mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

 

NOTES : The taste of cheeses and tomatillos contrast and complement one another

in this savory main course.

 

Nutr. Assoc. : 0 0 0 0 639 0 1500 0 0 2679 0 0 0 0 0 0 0 4523 0 922 0 0 986 0 0