Roasted Garlic Polenta With Roasted Vegetable Salsa
|Water||4 Cup (64 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Head roasted garlic||1|
|Parmesan cheese||2 Tablespoon, freshly grated|
|Olive oil||2 Tablespoon|
|Onion||1 , quartered|
|Red bell pepper||1 , quartered|
|Tomatoes||3 , seeded and chopped|
|Minced cilantro||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Lime juice||1 Teaspoon|
Bring water to boil in a large saucepan.
Slowly whisk in the cornmeal and add the salt.
Continue stirring over low heat until very thick and cornmeal is cooked, about 10 to 15 minutes.
Squeeze the roasted garlic into the Polenta and stir in, along with butter and Parmesan cheese.
Pour into a lightly buttered 13x9 inch pan.
Cool and then cover and refrigerate for 3 hours or longer, until cold and firmly set.
To make the salsa, place the onion, red bell pepper, and jalapenos in the Standard Flat Basket and rotate for 15 to 20 minutes or until tender.
Cool slightly and coarsely chop.
Stir in the tomatoes, cilantro, olive oil, lime juice, salt and pepper.
Cut the Polenta into large squares and brush with olive oil.
Rotate the Polenta in the Standard Flat Basket with the basket facing the heat for 5 minutes on each side.
Remove and serve topped with Salsa.