| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour12 |
4 |
servings |
INGREDIENTS
| 4 |
c |
Milk |
| 5 |
c |
Water |
| 4 |
tb |
Butter |
| 2 |
tb |
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.
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