Polenta with tomatoes & olives
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Polenta with tomatoes & olives
  Vegetables    Polenta    Tomatoes    Side dish  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4805. Report a problem with this recipe.
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      Title: Polenta with tomatoes & olives
 Categories: Vegetables, Side dish
      Yield: 6 Servings
 
      8 oz Polenta
      3 oz Stoned olives (optional)

MMMMM--------------------FOR THE TOMATO SAUCE-------------------------
  1 1/4 lb (generous) canned tomatoes
      1 lg Onion
      1 tb Olive oil
           Garlic, bay, rosemary, thyme
           -- (or herbs of your choice)
 
  Bring 1-3/4 pints salted water to the boil.  Reduce the heat to low
  and add the grain as though you were making porridge: let the polenta
  trickle slowly through your fingers and stir the contents of the pan
  very vigorously all the time to prevent lumps forming.  Cook over the
  gentlest possible heat for about 20 minutes, stirring more or less
  continuously - like porridge and semolina, polenta is a great
  sticker.   The mixture is ready when it begins to come away from the
  sides of the pan, is perfectly smooth and so thick that your wrist
  aches from stirring.  Away from the heat beat in 1 tablespoon oil,
  the stoned olives if using them, and some salt and pepper.  Use the
  remaining 1 tablespoon oil to grease the interior of an 11-12 inch
  frying pan.  Turn the polenta into the frying pan, pack it down
  smoothly and level the top with an oiled spoon.  Set aside for a
  couple of hours until the polenta is cold and solid.  Loosen it with
  a palette knife, turn it out of the pan and cut into 6-8 wedges.
  
  To make the sauce, chop the onion finely and sweat it in the oil for
  10-12 minutes.  Add the roughly chopped tomatoes and their juices,
  several cloves of finely chopped garlic and a little bouquet of
  rosemary, bay and thyme, or plenty of well-flavoured herbs of your
  choice.  Let the mixture bubble away gently for 40 minutes or so,
  just stirring occasionally, until reduced to a rich and fragrant
  sauce.  Remove the bouquet of herbs, season with salt and pepper and
  add extra fresh chopped herbs to taste.
  
  Fry the wedges of polenta in very hot olive oil or unsalted butter,
  or a mixture of the two, for 4-5 minutes on each side until lightly
  crusted and heated right through.  Serve piping hot with the garlicky
  tomato sauce, and with a bowl of olives or grated Parmesan if you
  wish.  In the Veneto polenta sometimes accompanies small silvery
  fried fish, or a dish of Fergato alla Veneziana.  Quail or other tiny
  game birds threaded on to skewers and cooked on a spit, or a saute of
  chicken livers, and grilled sausages, are other good choices but
  polenta can be served on its own just as well.
  




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Recipe ID 4805 (Apr 03, 2005)

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