Ingredients Jump to Instructions ↓

  1. 4 cups chicken or vegetable stock

  2. 2 cups 2 percent milk

  3. 2 cups cornmeal

  4. 1/4 cup diced roasted red peppers, optional

  5. 1/2 cup crumbled blue cheese, optional

  6. 2 tablespoons olive oil

  7. 2 tomatoes, diced

  8. 3 cloves garlic , chopped

  9. 1/2 cup dry white wine

  10. 1/2 cup butter

  11. 1/2 cup fresh basil leaves, chopped

  12. 1/2 bunch fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. Butter a 12 by 14-inch baking dish and set aside.

  2. In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese , if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme . Transfer the polenta to a platter and pour the tomato sauce over the squares.


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