Saturday, April 18, 2009

Olive and Red Roasted Pepper Polenta

Ingredients:
  • 3 Cups Water or Vegetable Stock
  • 2 Cups non-dairy Milk
  • 1 Tsp Sea Salt
  • 1 ½ Cups Ground Cornmeal
  • ¼ Cup Olives, chopped (any kind you like. Better to use oil-marinated olives.)
  • 1 Roasted Pepper (or about ¼ Cup if you buy it pre-roasted), chopped
  • ¼ Cup Fresh Parsley, chopped
  • Freshly Ground Black Pepper, to taste
  • Olive Oil
Bring water/stock and milk to a bubble. Stir in polenta while pouring it gently through your fingers, like sand, so that it doesn’t lump up. Keep flame at medium-low and cook, stirring regularly, until a spoon will stand up in the middle with no assistance. After five minutes, stir in olives and red peppers. In the last few minutes, stir in parsley. Polenta should be done after about 20 minutes. Pour polenta onto a lightly greased baking sheet and spread with a spatula to about ½ inch thick. Sprinkle generously with black pepper. Refrigerate for 20-30 minutes or until polenta is hard enough to lift a corner. Cut circular shapes, as close together as possible, with a large drinking glass or a cookie cutter. Once you’ve cut as many as possible, gather up the scraps, cut into bite-size chunks, and set aside. Heat a large skillet over medium-high heat and add a little olive oil. Cook polenta circles for 5 minutes on each side or until golden brown. Pour all of the scraps into the skillet when finished and stir-fry them. Serve the scraps to kids or keep them in the fridge as a snack. Serve the circles immediately.

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