ROASTED GARLIC POLENTA WITH ROASTED VEGETABLE SALSA
Ingredients
4 cups water
1 cup yellow cornmeal
1 teaspoon salt
1 head roasted garlic
1 tablespoon butter
2 tablespoons Parmesan cheese,
freshly grated
2 tablespoons olive oil
ROASTED VEGETABLE SALSA:
1 onion, quartered
1 red bell pepper, quartered
2 jalapenos, whole
3 tomatoes, seeded and chopped
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
1 teaspoon fresh lime juice
Salt and pepper to taste
Directions
Bring water to boil in a large saucepan
Slowly
whisk in the cornmeal and add the salt
Continue stirring over low heat until very thick
and cornmeal is cooked, about 10 to 15
minutes
Squeeze the roasted garlic into the
Polenta and stir in, along with butter and
Parmesan cheese
Pour into a lightly buttered
13x9 inch pan
Cool and then cover and
refrigerate for 3 hours or longer, until cold and
firmly set.
To make the salsa, place the onion, red bell
pepper, and jalapenos in the Standard Flat
Basket and rotate for 15 to 20 minutes or until
tender
Cool slightly and coarsley chop
Stir in
the tomatoes, cilantro, olive oil, lime juice, salt
and pepper.
Cut the polenta into large squares and brush
with olive oil
Rotate the polenta in the
Standard Flat Basket with the basket facing the
heat for 5 minutes on each side
