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Pan Browned Polenta

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Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Small, finely chopped
  Minced green bell pepper/Drained minced oil-packed sun-dried tomatoes 3 Tablespoon
  Garlic 3 Clove (15 gm), minced or pressed
  Chicken broth 4 1⁄2 Cup (72 tbs)
  Polenta 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1 Teaspoon
Directions

Heat 2 tablespoons of the oil in a 4- to 5-quart pan over medium heat.
Add onion, bell pepper, tomatoes, and garlic; cook, stirring occasionally, until onion is softened (about 5 minutes).
Add broth and bring to a boil over high heat.
Gently pour polenta in a thin stream into boiling broth.
Cook, stirring with a long-handled wooden spoon, until thickened (about 5 minutes).
Reduce heat to low; cook, stirring, for 10 more minutes.
Immediately pour polenta into a well-greased 4- by 8-inch loaf pan; let cool until firm—about 30 minutes.
(Or cover and refrigerate for up to 3 days.) Run a knife around edges of pan and turn polenta out onto a board.
Carefully cut crosswise into 8 slices; cut each slice in half diagonally.
Melt butter in 2 tablespoons oil in a wide nonstick frying pan over medium heat.
Add half the polenta slices.
Cook, turning as needed, until brown on both sides (about 15 minutes).
Remove from pan; keep warm.
Repeat to cook remaining slices, adding more oil to pan as necessary.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken

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