INGREDIENTS

INSTRUCTIONS

Apricot-Onion Sauce----- 1 TB Extra-Virgin Olive Oil 1 1/2  c Chopped
Onions 1 TB Minced Garlic 1 ts Dried Oregano -- Crumbled  1/4 ts Dried
Red Pepper Flakes --  :          Or To Taste 8    Anchovy Fillets --
Coarsely  :          Chopped 1    Bay Leaf 2 c  Tomatoes, Canned,
Peeled,  :          With Juice 1 1/2 c  Dry White Wine (Prefer  :      
Chardonnay) 1/3 c  Dried Apricots -- Diced 1 ts Salt 1 ts  Sugar  :    
Polenta----- 2 Lg Ears  :          Shucked 3 3/4 c  Chicken Broth
(Prefer  :          Homemade) -- At Room  :          Temperature 3/4 c
Stone-Ground Yellow Or White  :          Cornmeal 1/3 c  Parmesan
Cheese -- Freshly  :          Grated 1/4 c  Chopped Parsley (Flat-Leaf)
:          For Garnish  :          Extra-Virgin Olive Oil --  :        
For Garnish  :          Corn, Prefer White --  To make the sauce, heat
the olive oil in a large, nonstick skillet  over medium-high heat. Add
the onions, garlic, oregano, red pepper  flakes, anchovies, and bay
leaf. Saute, stirring frequently, until  the onions are tender, about 3
minutes. 2. Crush the tomatoes with  your fingers, then add them to the
skillet, along with the wine,  apricots, salt, and sugar. Quickly bring
to a boil. Reduce the heat  to low, and simmer for 15 minutes, stirring
occasionally. Season the  sauce to taste with salt and sugar, if
necessary. (The sauce is now  ready; you may use it immediately or let
it sit for up to 2 hours  before serving.) 3. To make the polenta, cut
the corn kernels from  the cobs by running a sharp knife from the tip
to the ear straight  down to the stem. Avoid tough fibers by not
cutting too close to the  cob. After removing the kernels, scrape the
back of the knife down  the cob to extract all the remaining meat and
"milk". (You should  have about 1 1/2 cups corn kernels.) 4. Stir the
chicken broth, the  cornmeal, and the corn kernels together in a large
pot. Cook over low  heat, stirring often with a wooden spoon, until the
cornmeal no  longer feels grainy when you taste it, 5 to 6 minutes.
Remove from  the heat and stir in the Parmesan cheese. The mixture
should be  creamy and slightly runny. If it's too thick, add some hot
water. 5.  Spoon the polenta into warmed shallow bowls, top with the
sauce, and  sprinkle with chopped parsley. Drizzle some olive oil over
the top.  Serve immediately. Makes 4 entree or 6 side dish servings.
VARIATION GRILLED POLENTA: Prepare the polenta as instructed in the
above recipe, but use only 3 1/2 cups chicken broth. Pour the cooked
polenta into a well-buttered 9-inch square pan, spreading evenly to
smooth out the surface. Cool, cover, the refrigerate until firm,  about
2 hours. Cut the polenta into 3-inch squares, then cut in half  on the
diagonal to make triangles. Brush the polenta pieces with  olive oil,
then dust lightly with flour. Grill over medium-high heat  on a lightly
oiled stove top grill or place under a preheated  broiler, 6 inches
from the heat, until browned, about 2 minutes per  side. Serve grilled
polenta with Apricot-Onion Sauce or your favorite  tomato sauce.
Recipe By     : Nicole Routhier's Fruit Cookbook - ISBN 1-56305-565-1
Posted to MM-Recipes Digest V4 #3 by Tracey Widauer <missis@gmx.net>
on Januay,, ary 12, 1999

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