Summer Polenta
Ingredients
- Polenta ⓘ
- 1 tablespoon olive oil ⓘ
- 2 shallots
- 2 garlic cloves, diced ⓘ
- 1 quart chicken or veggie broth
- 1 cup course ground cornmeal ⓘ
- 2 ounces parmasan ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/4 teaspoon pepper
- Pesto ⓘ
- 2 red bell peppers, roasted, peeled, and seeded ⓘ
- 2 tablespoons red wine vinegar ⓘ
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 - 2 canned chipotle chiles ⓘ
- 2 tablespoons cilantro, chopped ⓘ
- salt, to taste ⓘ
- Toppings:
- 1/4 cup feta cheese, crumbled ⓘ
- 1 avacado, cubed ⓘ
Instructions
- In a large saucepan heat the olive oil over medium heat. Add the shallots and salt and cook until they start to turn translucent, approx. 4-5 minutes.
- Reduce heat to low, add the garlic, and saute for 1-2 minutes, making sure the garlic does not burn.
- Turn the heat up to high, add the chicken broth, and bring to a boil. Gradually add the cornmeal while continually whisking. Stir consistently until the cornmeal is thick.
- Pour polenta into a 9 x 13 greased inch cake pan. Place in the refrigerator to cool completely. Once set, turn the polenta onto a cutting board and cut into pieces. Brush each side with olive oil and saute in a skillet until browned.
- Combine pesto ingredients in a blender and blend until smooth, but still textured. Warm gently and pour on polenta.
- Add toppings and serve.
Nutrition & Diet Analysis (per serving)
871
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).