Grilled Polenta & Peppers With Cherry Tomatoes
From Good4U 12 years agoIngredients
- polenta shopping list
- 4 cups water shopping list
- 1/2 tsp salt shopping list
- 1 cup cornmeal shopping list
- 1/4 cup finely chopped fresh Italian parsley (or sub. normal parsley) shopping list
- 1/4 cup freshly grated parmigiano-Reggiano or any parmesan cheese shopping list
- 2 tbsp chopped fresh chives shopping list
- 2 cloves garlic, minced shopping list
- Grilled peppers and grape or cherry tomatoes shopping list
- 2 red peppers, quartered shopping list
- 1/4 cup extra virgin olive oil ( I used light) shopping list
- 2 cups halved grape or cherry tomatoes shopping list
- 3 tbsp chopped fresh basil shopping list
- 2 tbsp chopped fresh Italian parsley (or sub. normal parsley) shopping list
- 2 cloves garlic, minced shopping list
- 1 tbsp sherry vinegar ( You can use red wine vinegar as a sub.) shopping list
- 1/4 tsp salt shopping list
- Pinch fresh ground black pepper shopping list
- 1/3 cup crumbled feta, goat cheese or blue cheese (whatever you prefer) shopping list
How to make it
- Polenta
- Bring water and salt to boil in saucepan. Whisk in cornmeal a little bit at a time until smooth and return to the boil. Reduce heat to low and simmer, stirring almost constantly for about 15 minutes or until polenta mounds firmly on spoon and is very thick.
- Stir in parsley, cheese, chives and garlic. Spread polenta into greased 9-inch square baking pan and let cool slightly. Refrigerate for at least 2 hours or until cold and firm. Cover and refrigerate for up to 2 days.
- Grilled Peppers and Grape Tomatoes
- Brush peppers with some of the oil and place on greased grill over medium-high heat for about 10 minutes, (or until slightly charred and tender), turning once. Set aside.
- Cut cold polenta into 6 squares and brush with some of the oil. Place on greased grill over medium-high heat and grill for about 10 minutes, turning once (or until golden and warmed through), turning once. Place on serving plates.
- Thinly slice peppers and place in bowl. Add tomatoes, basil, parsley, garlic, remaining 3 tbsp of the oil, vinegar and salt and pepper. Spoon mixture over grilled polenta and sprinkle with cheese of your choice before serving.
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The Rating
Reviewed by 1 people-
Loving this polenta recipe, it was a hit and a blast to make :) Added a full review in the I Made It II Group --------------- > more
mommyluvs2cook in Santa Fe loved it
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