SIDE
DISH RECIPE:
Grilled Polenta with
Peppers & Grape Tomatoes
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Polenta:
4-cups water
1/2-tsp salt
1-cup cornmeal
1/4-cup finely chopped fresh Italian parsley
1/4-cup freshly grated Romano cheese
2-tbsp chopped fresh chives
2-cloves garlic, minced
2-tbsp butter or margarine |
Grilled Peppers and Grape Tomatoes:
2-red bell peppers, quartered
1/4-cup extra virgin olive oil
2-cups halved grape tomatoes
3-tbsp chopped fresh basil
2-tbsp chopped fresh Italian parsley
2-cloves garlic, minced
1-tbsp sherry vinegar
1/4-tsp salt
Pinch freshly ground black pepper
1/3-cup crumbled blue cheese |
Polenta:
Bring water and salt to a boil in a saucepan
Whisk in cornmeal and return to a boil
Reduce heat to low and simmer
Continuously stir for about 15 minutes or until polenta is very
thick
Stir in parsley, cheese, chives, garlic and butter
Spread polenta into a greased 9-inch square baking pan
Let cool slightly
Refrigerate for at least 2-hours or until firm and cold
Cover
Can be kept 2 days in fridge before adding topping
Grilled Peppers and Grape Tomatoes:
Brush peppers with some of the oil and place on a greased grill over
medium-high heat for about 10 minutes, turning once
The peppers should be slightly charred and tender; set aside
Cut cold polenta into 6 squares
Brush with some of the olive oil
Place on a greased grill over medium-high heat and grill for about
10 minutes, turning halfway through, should be golden and warmed
through
Place on serving plates
Thinly slice the slightly charred peppers and place in a bowl
Add the tomato halves, basil, parsley, garlic, remaining 3-tbsp of
oil, vinegar and salt & pepper
Spoon mixture over grilled polenta and sprinkle with blue cheese
before serving
Serves 6
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