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Crisp Fried Polenta with Oven-Dried Mediterranean Salad

Servings:
Serves 4 as a main course Servings
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Ingredients

  • 2 tablespoon butter
  • 1/4 cup shallots or green onions
  • 1/2 cup white wine
  • 2 1/2 cup chicken or vegetable stock
  • 3/4 cup coarse polenta cornmeal
  • 1 tablespoon basil leaves
  • 1/2 cup parmesan or pecorino cheese
  • 1/2 cup Salt and ground pepper
  • 2 tablespoon olive oil
  • 2 tablespoon Oven-dried Mediterranean salad
  • 2 tablespoon Garnish

Preparation

Baking Directions:

This is a template for a neat main course that is infinitely variable.

Polenta, the Italian “grits,” or “cornmeal mush,” is cooked ahead, then chilled until firm.

At serving time, it’s sliced into portions, sautéed, and topped with an intensely flavorful mélange (that means mixture) featuring oven-dried vegetables.

I like my polenta with a little texture, so I cook it for a much shorter period then is traditionally called for.

  For a smoother, traditional polenta, cook it in a double boiler over simmering water for an hour or so, stirring every 10 minutes.

Lightly oil baking sheet or 8-inch cake pan and set it aside.

Heat 1 tablespoon of the butter in a deep saucepan and add the shallots or onions.

Sauté over medium heat until softened but not brown, about 3 minutes.

Add the wine and stock and bring to a boil.

Stir in the polenta meal until the mixture begins to thicken and then reduce the heat to low and stir regularly until the mixture is very thick, 10 to 12 minutes.

Stir in the basil and cheese, and taste and season with salt and pepper.

Pour the polenta onto the baking sheet or cake pan and, using a spatula or wet hands, smooth and even it out until it is about 1/2 inch thick.

Chill in the refrigerator until firm.

The polenta can be made and stored covered in the refrigerator for a couple of days.

Cut the polenta into 4 pieces and heat the remaining butter and the olive oil in a large sauté pan.

Brown the polenta over medium-high heat until crispy on both sides, about 5 minutes total.

Place the polenta on a serving plates and top with the salad and shavings of Parmesan or a dollop of crème fraiche and baby greens, if desired.

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