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POLENTA
7 cups chicken stock
2 cups coarse-grained yellow cornmeal
4 cloves garlic, peeled and minced
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon butter
2 tablespoons freshly grated Parmesan cheese
1/4 pound wild greens

TOMATO BASIL SALSA
1 cup black beans, softened
OR
1 15 ounce can black beans, rinsed and drained
1 large red onion, chopped
2 large firm, ripe, red tomatoes, chopped
1 10 ounce package frozen whole kernel corn, thawed
1 medium red pepper, cored, seeded, and finely diced
Dash hot pepper flakes
1 small jalapeño pepper, cored, seeded, and finely diced
1 tablespoon balsamic vinegar
1/4 cup olive oil
Salt and Freshly ground pepper
1 cup fresh basil, cut into strips
Servings: 6
1. Butter an 11 × 9 jelly roll pan.

2. In a very large heavy-duty pot, bring chicken stock to a boil. Add cornmeal in a steady stream, stirring continuously. Add garlic, basil, salt and pepper. Reduce heat to medium and cook, stirring constantly with a wooden spoon until mixture comes to a boil. Simmer 20 to 30 minutes, stirring occasionally (or until the cornmeal forms a mass and pulls away from the sides of the pan).

3. Stir in butter and cheese. When butter has melted, remove Polenta from heat and pour into prepared jelly roll pan. Set aside to cool.

4. When cool cut into 3" × 3" squares, then cut each square into a triangle. Grill both sides until golden and immediately serve on a bed of wild greens with Tomato Basil Salsa.
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To Make Tomato Basil Salsa:

Combine all ingredients except basil, in a medium size bowl. Set aside for 1 hour to allow flavors to meld.

Stir in fresh basil strips before serving.

Serve with the grilled Polenta triangles.



Serving Ideas: Tomato Basil Salsa may also be served with tortilla chips as an appetizer.
 
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