Pan-fried Polenta Circles With Warm Tomato-basil Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Life4, Lifetime tv | 4 | Servings | |
INGREDIENTS
| 2 | c | Instant polenta |
| 6 | c | Water |
| 2 | t | Salt |
| 2 | T | Olive oil |
| 4 | Plum tomatoes, coarsely | |
| chopped | ||
| 1 | Onion, chopped finely | |
| 2 | Cloves garlic, chopped | |
| finely | ||
| 2 | T | Basil chiffonade |
| 1 | Jalapeno pepper, chopped | |
| 2 | T | Balsamic vinegar |
INSTRUCTIONS
How to Prepare the Polenta: Bring the water and salt to a boil in a large saucepan. Whisk in the polenta until smooth. Switch to a wooden spoon and continue mixing until thick, 5 to 10 minutes. Turn the polenta into an oiled 13 x 9-inch pan. Refrigerate until firm. (Can be made a day ahead.) Cut the polenta into circles using a biscuit cutter. Heat the oil in a saut pan until just smoking and saut the circles until golden on both sides. Set aside. With the heat still on high, add the tomato-basil relish to the pan and cook for 1 minute to warm through. Place the polenta circles on a platter and top with the relish. Serve immediately. How to Prepare the Relish: Combine the tomatoes, onion, garlic, jalapeno pepper, and balsamic vinegar in a medium bowl and let sit for 15 minutes. © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 594
Calories From Fat: 73
Total Fat: 8.3g
Cholesterol: 0mg
Sodium: 1353.5mg
Potassium: 219.2mg
Carbohydrates: 114.1g
Fiber: 16.4g
Sugar: 2.4g
Protein: 14.5g