Recipe of the Day: Provolone Polenta with Red Pepper Sauce
Here it is, finally! This recipe looks complicated, but it's not too hard, really. And the roasted red pepper sauce really makes the polenta come alive.
Provolone Polenta with Red Pepper Sauce
Serving Size : 9
Amount Measure Ingredient -- Preparation Method
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3 cups water
1 1/2 cups cornmeal
1 1/2 cups cold water
1 teaspoon salt
1 1/2 cups shredded fat free provolone cheese (or you can use mozzarella if you can't find provolone)
2 medium red sweet peppers -- halved and seeded
2 teaspoons Splenda
2 teaspoons balsamic vinegar
1/8 teaspoon salt
curly endive (optional)
For polenta, in a 3-quart saucepan bring the 3 cups water to boiling. In a medium bowl combine cornmeal, the 1 1/2 cups cold water, and the 1 teaspoon salt. Slowly add the cornmeal mixture to the boiling water, stirring constantly.
Cook and stir until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Stir 3/4 cup of the shredded cheese into the hot polenta.
Turn the mixture into an ungreased 13X9X2 inch pan. (I would use a larger pan so your polenta shapes are not so thick.) Cool slightly. Cover and refrigerate for several hours or till firm.
Meanwhile, for sauce, place sweet pepper halves, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree oven for 20-25 minutes or till skin is brown. Immediately place hot peppers in a clean paper bag; seal. Let stand for 10 minutes.
When peppers are cool enough to handle, peel off skins, using a sharp knife. In a blender container, combine peppers, Splenda, vinegar, and the 1/8 teaspoon salt. Cover and blend until smooth. Transfer to a small saucepan; heat through.
Cut chilled polenta into 18 triangles. Arrange triangles on a lightly greased baking sheet. Brush with olive oil. Broil 4-5" from heat for 4 minutes. Turn over triangles. Brush with additional oil. Broil for 4 minutes more or until golden brown. Sprinkle remaining cheese over polenta. Let stand 2 minutes or until cheese melts.
To serve, line individual plates with endive. Arrange polenta triangles on plates and spoon warm sauce over.
NOTES : To get 18 triangles, cut the chilled polenta crosswise into thirds, then cut lengthwise into thirds. Cut each polenta rectangle into half diagonally.