The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Polenta With Roasted Red Pepper Sauce
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- #58298
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
3 cups water
1 1/2 cup cornmeal
1 1/2 cup cold water
1 teaspoon salt
1 1/2 cup shredded provolone cheese
2 medium red bell peppers, halved and seeded
2 teaspoons sugar
2 teaspoons balsamic vinegar
1/8 teaspoon salt
olive oil
arugula leaves (optional)
directions
For polenta, in a 3-quart saucepan bring the 3 cups water to boiling.
In a medium mixing bowl combine cornmeal, the 1-1/2 cups cold water, and the 1 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally.
Stir 3/4 cup of the shredded cheese into hot polenta. Turn the hot mixture into an ungreased 13x9x2-inch pan. Cool slightly. Cover and chill in the refrigerator at least 6 hours or until firm.
Meanwhile, for sauce, place pepper halves, cut side down, on a foil-lined baking sheet. Bake in a 425 degrees F. oven for 20 to 25 minutes or until skin is brown. Wrap in the foil and let cool so the steam loosens the skins.
When peppers are cool enough to handle, peel off skins, using a sharp knife. In a blender container combine peeled peppers, sugar, vinegar, and salt. Cover and blend until smooth. Transfer to a small saucepan; heat through.
Cut the chilled polenta into 18 triangles. Arrange the triangles on a lightly greased baking sheet. Brush with olive oil. Broil 4 to 5 inches from heat for 4 minutes. Turn over triangles. Brush with more oil. Broil for 4 minutes more or until golden brown. Sprinkle remaining 3/4 cup cheese over polenta. Let stand for 2 minutes or until cheese is melted.
To serve, arrange polenta triangles on plates lined with arugula leaves, if desired. Top with warm pepper sauce.
added by
Hadlea
nutrition data
172 calories, 6 grams fat, 21 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
September 28, 2013
Served this dish at a dinner party and everyone raved about it. I handed out the recipe to nearly everyone. I made it because we had several vegetarians attending but even the carnivores couldn't get enough of it. And it's gorgeous to serve too. Everyone was so impressed but it's actually quite easy to make.
November 23, 2010
This is not only a delicious recipe but it's beautiful to serve. I used it for a dinner party and everyone was very impressed. Thank you for sharing it!