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Add a photoSIMPLE go-to SUMMER comfort food with POLENTA rounds.
Easily made and absolutely delizioso ;o)
For a dedicated post...refer to:
http://www.foodessa.com/2011/08/simple-summer-polenta-pleasures-2.html
Ingredients
- . > (American / Metric measures) <
- . 1 ready-made POLENTA tube (cut into 8 rounds)
- . 3 tbsp. (45ml) olive oil
- . 4-5 medium French shallots, sliced
- . 1 large red bell pepper, sliced
- . 1/8 cup (25ml) 'Sherry' (or any other fortified white wine)
- . 1 medium bouquet 'Rapini' (a.k.a. Broccoli Rabe)
- . 1 cup (50g) strong Cheddar cheese, * shredded
- . Seasoning: (to be combined and then separated) 1/4 tsp. (1ml) each: sea salt, granulated garlic, basil, marjoram, sage and tarragon. Note: Don't be concerned if you have only some of the above...be creative with what you have.
- .
- . * Cheese for this dish is really a personal choice. Most strong, flavourful cheeses will turn out excellent results.
Directions
- . Use some already cooked greens like the 'Rapini' used in this recipe or make them on the spot before assembling the layers.
- . Meanwhile, in a large skillet, on medium-high heat, sauté the oil and the shallots to then caramelize them on medium-low heat. Raise back the heat to medium and add the sliced peppers. Mix well and cook down slightly keeping a slight bite to the pepper. Pour the Sherry and have its alcohol release during a few seconds. Add the greens and sprinkle half the seasoning mix. Combine well.
- . At this point, empty out the center of the skillet by pushing the vegetables towards the edges. Place the sliced polenta rounds in the center. Cook each side about 3 minutes and sprinkle the remaining seasoning.
- . Once the polenta has been cooked, the vegetables can be added to the tops of the polenta rounds as well as generously adding the cheese on top. Let the cheese melt and your done. Buon appetito and flavourful wishes...FOODESSA.COM
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