Fried Polenta With Tomato Basil Sauce
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
54
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 cups
Chicken2 cups
Milk (2 percent)2 cups
Cornmeal2 tbsps
Olive Oil3 cloves
Garlic (chopped)1 cup
White Wine (dry)1 cup
ButterDirections:
1
Butter a 12 by 14-inch baking dish and set aside
2
In a large pot, bring the stock and milk to a boil
3
While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes
4
Stir in the red peppers and the blue cheese, if using
5
Pour the mixture into the baking dish and cool completely in refrigerator
6
When the polenta has cooled, cut into squares
7
Heat 1 tablespoon olive oil in a saute pan
8
Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side
9
In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes
10
Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme
11
Transfer the polenta to a platter and pour the tomato sauce over the squares