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
:          Chopped
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 --
1. 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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