Bennys Mothers Filled Polenta
Ingredients:
Filling, see below
Polenta, see below
2 tablespoons freshly grated Parmesan cheese
1/2 cup (2 ounces) shredded mozzarella cheese
Filling:
1 red bell pepper
2 tablespoons olive oil
1 small red onion, chopped
1 garlic clove, minced or pressed
3 tomatoes, peeled, seeded, diced (1-1/2 cups diced)
1/4 cup chopped fresh basil or 1 tablespoon dried leaf basil
1 teaspoon sugar
Salt and freshly ground black pepper to taste
Polenta:
1-1/2 cups cornmeal
5 cups water
1 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
1/2 cup (2 ounces) shredded mozzarella cheese
Method:
Preheat oven to 450F (230C).
Grease a shallow, 1-1/2-quart, baking dish. Prepare Filling; set aside. Prepare Polenta.
Pour half of polenta mixture into greased dish. Top with half of filling, then remaining polenta. Top with remaining filling.
Sprinkle with 2 tablespoons Parmesan and 1/2 cup mozzarella cheese. You can do this ahead; refrigerate. Before serving, bake 20 minutes or until cheese is melted and polenta is bubbly around edges. If refrigerated, it will take 5 to 10 minutes longer. Makes 6 servings.
To prepare Filling:
Preheat broiler. Broil red pepper 3 inches from source of heat, turning, about 10 minutes or until evenly charred. Place in a paper bag; cool. Peel pepper; discard core and seeds. Chop pepper. In a large heavy skillet, heat olive oil over medium to low heat. Add onion and garlic. Saute 3 minutes or until soft and aromatic. Add red pepper, tomatoes, basil, sugar, salt and black pepper. Simmer 3 minutes longer or until watery liquid has evaporated. Remove from heat; set aside.
To prepare Polenta:
In a medium-sized bowl, mix cornmeal and 1 cup cold water. In a large saucepan, bring remaining 4 cups water with 1 teaspoon salt to a boil. Slowly whisk in cornmeal and cook, whisking constantly, 20 minutes or until thick and smooth. Remove from heat; stir in 2 tablespoons Parmesan and 1/2 cup mozzarella cheese.
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