Oven Dried Tomato Polenta Crostini With Fennel Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dujour12 | 4 | Servings | |
INGREDIENTS
| 4 | c | Milk |
| 5 | c | Water |
| 4 | T | Butter |
| 2 | T | Salt |
| 2 | c | Coarse cornmeal |
| 1 | c | Fine semolina |
| 1 | c | Sliced, oven-dried tomatoes |
| 1/4 | c | Olive oil |
INSTRUCTIONS
In a heavy bottomed saucepan, bring milk, water, butter and salt to a boil. Lower to a slow simmer, and slowly whisk in cornmeal and semolina (stirring constantly). Continue to stir with a wooden spoon until polenta comes away from side of pan (about 10 minutes). Next, stir in the oven-dried tomatoes and pour polenta into a 9 by 13 buttered baking dish and let cool at room temperature. Slice polenta or cut with a circular cutter, any size. Heat olive oil in a non stick pan over medium heat and lightly brown polenta on both sides. Place 2 pieces on a plate and garnish with fennel salad. CHEF DU JOUR ANNIE O'HARE SHOW #DJ9483 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 714
Calories From Fat: 286
Total Fat: 32.5g
Cholesterol: 50.1mg
Sodium: 3635.4mg
Potassium: 601.6mg
Carbohydrates: 89g
Fiber: 6.1g
Sugar: 12.7g
Protein: 18.4g