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Рецепт Polenta Gnocchi With Dried Tomato Chutney
by Global Cookbook

Polenta Gnocchi With Dried Tomato Chutney
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Ингредиенты

  • 2 c. low-fat (1%) lowfat milk (470 ml)
  • 1/2 c. vegetable broth (120 ml)
  • 1 c. polenta or possibly yellow cornmeal (138 g)
  • 1/2 tsp salt
  • 1 tsp minced fresh sage or possibly 1/4 tsp. grnd sage
  • 1 lrg egg
  • 1 Tbsp. butter or possibly margarine
  • 1/2 c. finely shredded Parmesan cheese (20 g)
  • 1 c. dry tomatoes (not oil-packed) (about 2 1/2 ounce./70 g)
  • 1 lrg jar diced pimentos (about 4 ounce./115 g)
  • 1/2 c. liquid removed capers (85 g)
  • 4 x cloves garlic peeled
  • 2 Tbsp. minced fresh basil or possibly 2 tsp. dry
  •     basil
  • 1 Tbsp. extra virgin olive oil (15 ml)
  • 4 tsp marsala or possibly port (or possibly to taste) (20 ml)
  • 1 tsp Dijon mustard
  •     Sage sprigs

Инструкции

  1. Preparation Time: 30 min, plus 15 min for polenta to stand
  2. Cooking Time: About 45 min
  3. In a 4- to 5-qt (3.8- to 5-liter) pan, bring lowfat milk and broth just to a boil over medium-high heat. Stir in polenta, salt, and minced sage. Reduce heat and simmer, uncovered, stirring often and scraping pan bottom with a long-handled spoon (mix will spatter), till polenta tastes creamy (about 15 min). Remove from heat and stir in egg and butter. Working quickly, brush a 9- by 13-inch (23- by 33-cm) baking pan liberally with water; then spoon polenta into pan and spread to make level. Let stand in pan on a rack for 15 min. Then cut polenta diagonally into diamonds, making cuts about 1 1/2 inches (3.5 cm) apart. Carefully arrange polenta pcs, overlapping slightly, in a greased shallow 1 1/2- to 2-qt (1.4- to 1.9-liter) casserole. (At this point, you may let cold, then cover and chill till next day.) Sprinkle with cheese and bake, uncovered, in a 350 degree F (175 degree C) oven till warm and tinged with brown (about 20 min; about 35 min if refrigerated).
  4. Meanwhile, place tomatoes in a small bowl and add in boiling water to cover. Let stand till soft (about 10 min). Drain well; squeeze out excess liquid. Transfer tomatoes to a food processor or possibly blender. Add in 1/3 c. (80 ml) water, pimentos, capers, garlic, basil, oil, marsala, and mustard. Whirl till mix is pureed and has a spoonable consistency. If chutney is too thick, add in a little more water. Transfer to a small bowl.
  5. Divide gnocchi among 4 individual plates; garnish with sage sprigs. Offer chutney to add in to taste.
  6. Description: "Crunchy on the outside and creamy-textured within, these baked polenta cutouts are enhanced with an unusual chutney based on sweet, richly flavored dry tomatoes, capers, and pimentos." tml"
  7. NOTES :