Ingredients Jump to Instructions ↓

  1. Exported from MasterCook


  3. 6 Preparation Time :

  4. Categories : Vegetarian

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 8 oz Polenta

  7. 3 oz Stoned olives


  9. 1 1/4 lb (generous) canned tomatoes

  10. 1 lg Onion

  11. 1 tb Olive oil

  12. Garlic, bay, rosemary, thyme

  13. -- (or herbs of your choice)

  14. Bring 1-3/4 pints salted water to the boil. Reduce the heat to low and add

  15. the grain as though you were making porridge: let the polenta trickle

  16. slowly through your fingers and stir the contents of the pan very

  17. vigorously all the time to prevent lumps forming. Cook over the gentlest

  18. possible heat for about 20 minutes, stirring more or less continuously -

  19. like porridge and semolina, polenta is a great sticker. The mixture is

  20. ready when it begins to come away from the sides of the pan, is perfectly

  21. smooth and so thick that your wrist aches from stirring. Away from the

  22. heat beat in 1 tablespoon oil, the stoned olives if using them, and some

  23. 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

  24. down smoothly and level the top with an oiled spoon. Set aside for a

  25. couple of hours until the polenta is cold and solid. Loosen it with a

  26. palette knife, turn it out of the pan and cut into 6-8 wedges.

  27. To make the sauce, chop the onion finely and sweat it in the oil for 10-12

  28. minutes. Add the roughly chopped tomatoes and their juices, several cloves

  29. of finely chopped garlic and a little bouquet of rosemary, bay and thyme,

  30. or plenty of well-flavoured herbs of your choice. Let the mixture bubble

  31. away gently for 40 minutes or so, just stirring occasionally, until reduced

  32. to a rich and fragrant sauce. Remove the bouquet of herbs, season with

  33. salt and pepper and add extra fresh chopped herbs to taste.

  34. Fry the wedges of polenta in very hot olive oil or unsalted butter, or a

  35. 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

  36. polenta sometimes accompanies small silvery fried fish, or a dish of

  37. Fergato alla Veneziana. Quail or other tiny game birds threaded on to

  38. skewers and cooked on a spit, or a saute of chicken livers, and grilled

  39. sausages, are other good choices but polenta can be served on its own just

  40. as well.

  41. Source: Philippa Davenport in "Country Living" (British), February 1988.

  42. Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - -


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