INGREDIENTS

INSTRUCTIONS

In a large heavy saucepan, heat the olive oil over medium heat. Add the
onions and saute, stirring occasionally, for 5 to 6 minutes, or until
softened. Add the garlic and cook for 2 minutes more, until its aroma is
released. Add the chicken stock, water, and salt to the pan and increase
the heat to medium-high. When the liquid is simmering, gradually sprinkle
the polenta over in a very slow, thin stream, whisking constantly in the
same direction until all the grains are incorporated and no lumps remain.
Reduce the heat to very-low. Switch to a wooden paddle and stir thoroughly
every few minutes for 25 to 30 minutes, or until the mixture pulls away
from the sides of the pan and the grains of polenta have softened. Stir in
the butter, thyme, pepper, and grated Manchego and remove from the heat.
Spoon some polenta into each of 6 warmed shallow soup bowls and top with
some of the roasted peppers and chopped cilantro. This recipe yields 6
servings.
Comments: Fresh chiles and bell peppers can be roasted over a gas flame or
on a tray under the broiler. Keep turning so the skin is evenly charred,
without burning and drying out the flesh. Transfer the charred peppers to a
plastic bag, tie the top closed and let steam until cool to the touch,
about 15 minutes. The best way to peel is just to pull off the charred skin
by hand and then dip the peppers briefly in water to remove any blackened
bits. Do not peel the pepper under running water since that will wash away
flavorful juices. Once peeled, cut away stems, seeds and veins.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6252 broadcast 05-01-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-09-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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