Pan Browned Polenta
|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)|
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.