From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS for Two-Sided Salsa:
INGREDIENTS for Polenta:
TO PREPARE:
For the salsa, reconstitute the sun-dried tomatoes in hot water in a bowl; drain. Combine the sun-dried tomatoes, fresh tomato, basil, olives, balsamic vinegar, garlic, sugar, salt and pepper in a bowl and mix well. Let stand at room temperature for 20 minutes to allow the flavors to blend, stirring occasionally.
For the polenta, bring the broth to a boil in a large saucepan over high heat. Add the cornmeal to the boiling broth in a steady stream, whisking constantly until smooth. Reduce the heat.
Simmer for 20 minutes, stirring frequently to prevent the polenta from sticking. Be aware that as the mixture thickens it takes on volcanic qualities. Remove the polenta from the heat. Stir in the cheese. Add the salt and mix well.
Spoon the polenta into a greased 8-inch baking pan, leveling the top with a palette knife. Cool for 10 minutes or until firm. Cut into 6 wedges. Spoon some of the salsa over each serving. You may saute the wedges in extra-virgin olive oil until golden brown if you prefer a crispy edge.
NOTE: While this polenta is wonderful lightly warmed when serving, the salsa is best at room temperature.
SERVES: 6
- 1/4 cup sun-dried tomatoes, chopped
- 1 fresh medium tomato, coarsely chopped
- 1/4 cup fresh basil, chopped
- 1/3 cup kalamata olives or other black olives, chopped
- 3 Tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
INGREDIENTS for Polenta:
- 3 cups vegatable broth
- 1 cup yellow cornmeal
- 4 ounces feta cheese, crumbled
TO PREPARE:
For the salsa, reconstitute the sun-dried tomatoes in hot water in a bowl; drain. Combine the sun-dried tomatoes, fresh tomato, basil, olives, balsamic vinegar, garlic, sugar, salt and pepper in a bowl and mix well. Let stand at room temperature for 20 minutes to allow the flavors to blend, stirring occasionally.
For the polenta, bring the broth to a boil in a large saucepan over high heat. Add the cornmeal to the boiling broth in a steady stream, whisking constantly until smooth. Reduce the heat.
Simmer for 20 minutes, stirring frequently to prevent the polenta from sticking. Be aware that as the mixture thickens it takes on volcanic qualities. Remove the polenta from the heat. Stir in the cheese. Add the salt and mix well.
Spoon the polenta into a greased 8-inch baking pan, leveling the top with a palette knife. Cool for 10 minutes or until firm. Cut into 6 wedges. Spoon some of the salsa over each serving. You may saute the wedges in extra-virgin olive oil until golden brown if you prefer a crispy edge.
NOTE: While this polenta is wonderful lightly warmed when serving, the salsa is best at room temperature.
SERVES: 6
