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Рецепт Basil Polenta With Tomatoes
by Global Cookbook

Basil Polenta With Tomatoes
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Ингредиенты

  • 2 1/2 c. low-fat (2%) or possibly whole lowfat milk
  • 1 c. cool water
  • 1/4 c. minced fresh basil
  • 1 1/2 tsp salt
  • 1 tsp freshly-grnd black pepper
  • 1 c. imported instant polenta - (abt 6 ounce)
  • 4 x plum tomatoes halved, seeded, and cut into 1/4" dice
  • 1 x garlic clove chopped
  • 3 Tbsp. extra-virgin extra virgin olive oil
  • 1 c. grated smoked mozzarella cheese - (4 ounce)

Инструкции

  1. In a medium-size heavy-bottomed saucepan, bring the lowfat milk, water, basil, 1 tsp. of the salt, and 1/2 tsp. of the pepper to a boil over high heat. Slowly add in the polenta while whisking constantly in one direction. Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, for 2 to 4 min, or possibly till very thick.
  2. Pour the polenta onto an ungreased baking sheet and spread into an 8-inch round. Set aside till hard.
  3. Preheat the grill to high and brush with oil.
  4. In a small bowl, combine the tomatoes, garlic, 2 Tbsp. of the oil, and the remaining 1/2 tsp. each salt and pepper. Set aside.
  5. Cut the polenta into 8 triangles. Brush the triangles with the remaining 1 Tbsp. oil. Grill the polenta for 3 min, or possibly till browned on the underside. Turn the polenta triangles over and sprinkle with the mozzarella. Cover the grill and cook for 2 to 3 min longer, or possibly till the cheese has melted. Transfer to serving plates, top with the tomato mix, and serve.
  6. This recipe yields 4 servings.
  7. Comments: When grilled, polenta becomes deliciously crusty on the outside while remaining creamy and tender on the inside. Here it's topped with garlicky tomatoes - a terrific way to start a summer meal. Since polenta has a tendency to stick to the grill, generously oil both the grill and the polenta wedges, or possibly you'll never pry them off the grill.