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Add a photoServings: 4
Ingredients
- 2 c. Instant polenta
- 6 c. Water
- 2 tsp Salt
- 2 Tbsp. Extra virgin olive oil
- 4 x Plum tomatoes, coarsely minced
- 1 sm Onion, minced finely
- 2 x Cloves garlic, minced finely
- 2 Tbsp. Basil chiffonade
- 1 x Jalapeno pepper, minced finely
- 2 Tbsp. Balsamic vinegar
Directions
- How to Prepare the Polenta:1. Bring the water and salt to a boil in a large saucepan.
- 2. Whisk in the polenta till smooth. Switch to a wooden spoon and continue mixing till thick, 5 - 10 min.
- 3. Turn the polenta into an oiled 13 x 9-inch pan. Chill till hard.
- (Can be made a day ahead.)
- 4. Cut the polenta into circles using a biscuit cutter.
- 5. Heat the oil in a saute/fry pan till just smoking and saute/fry the circles till golden brown on both sides. Set aside.
- 6. With the heat still on high, add in the tomato-basil relish to the pan and cook for 1 minute to hot through.
- 7. Place the polenta circles on a platter and top with the relish. Serve immediately.
- How to Prepare the Relish:Combine the tomatoes, onion, garlic, jalapeno pepper, and balsamic vinegar in a medium bowl and let sit for 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 607g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 74 | 19% |
| Total Fat 8.48g | 11% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1192mg | 50% |
| Potassium 484mg | 14% |
| Total Carbs 71.66g | 19% |
| Dietary Fiber 5.2g | 17% |
| Sugars 6.85g | 5% |
| Protein 7.29g | 12% |
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