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Roasted Garlic Polenta With Roasted Vegetable Salsa

Barbecue.Master's picture
  Water 4 Cup (64 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Head roasted garlic 1
  Butter 1 Tablespoon
  Parmesan cheese 2 Tablespoon, freshly grated
  Olive oil 2 Tablespoon
  Onion 1 , quartered
  Red bell pepper 1 , quartered
  Whole jalapenos 2
  Tomatoes 3 , seeded and chopped
  Minced cilantro 2 Tablespoon
  Olive oil 1 Tablespoon
  Lime juice 1 Teaspoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Roasted Garlic Polenta With Roasted Vegetable Salsa Recipe