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Benny's Mother's Filled Polenta Recipe

Tuesday, December 29, 2009


                                               Benny's Mother's Filled Polenta Recipe

Benny's Mother's Filled Polenta Recipe Ingredients




2 tablespoons freshly grated Parmesan cheese
1/2 cup (2 ounces) shredded mozzarella cheese
Filling:
1 red bell pepper
2 tablespoons olive oil
1 small red onion, chopped
1 garlic clove, minced or pressed
3 tomatoes, peeled, seeded, diced (1-1/2 cups diced)
1/4 cup chopped fresh basil or 1 tablespoon dried leaf basil
1 teaspoon sugar
Salt and freshly ground black pepper to taste
Polenta:
1-1/2 cups cornmeal
5 cups water
1 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
1/2 cup (2 ounces) shredded mozzarella cheese

Benny's Mother's Filled Polenta Recipe Cooking Process


Preheat oven to 450F (230C). Grease a shallow, 1-1/2-quart, baking dish. Prepare Filling;
set aside. Prepare Polenta. Pour half of polenta mixture into greased dish. Top with half
of filling, then remaining polenta. Top with remaining filling. Sprinkle with 2 tablespoons
Parmesan and 1/2 cup mozzarella cheese. You can do this ahead; refrigerate.
Before serving, bake 20 minutes or until cheese is melted and polenta is bubbly around
edges. If refrigerated, it will take 5 to 10 minutes longer. Makes 6 servings.
To prepare Filling: Preheat broiler. Broil red pepper 3 inches from source of heat,
turning, about 10 minutes or until evenly charred. Place in a paper bag; cool. Peel
pepper; discard core and seeds. Chop pepper. In a large heavy skillet, heat olive oil over
medium to low heat. Add onion and garlic. Saute 3 minutes or until soft and aromatic.
Add red pepper, tomatoes, basil, sugar, salt and black pepper. Simmer 3 minutes longer
or until watery liquid has evaporated. Remove from heat; set aside.
To prepare Polenta: In a medium-sized bowl, mix cornmeal and 1 cup cold water. In a
large saucepan, bring remaining 4 cups water with 1 teaspoon salt to a boil. Slowly whisk
in cornmeal and cook, whisking constantly, 20 minutes or until thick and smooth.
Remove from heat; stir in 2 tablespoons Parmesan and 1/2 cup mozzarella cheese Benny's Mother's Filled Polenta Recipe.

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