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Polenta With Salmon And Salsa

Ingredients
  Olive oil 1 Tablespoon
  Butter 1 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Shallots 2 Small, finely chopped
  Chicken stock 350 Milliliter (1 1/2 Cups)
  Dry riesling wine 2 Tablespoon
  Chopped smoked salmon 2 Tablespoon
  Finely chopped green chilies 2 Tablespoon
  Finely chopped cilantro 1 Tablespoon
  Chili powder 1⁄2 Teaspoon
  Salt To Taste
  Fine cornmeal 225 Gram (1 Cup)
  Sour cream 2 Tablespoon (For Garnish)
  Salsa 2 Tablespoon (For Garnish)
Directions

In a skillet, heat olive oil and butter and quickly saute garlic and shallots.
Add stock and bring to a simmer.
Add Dry Riesling, salmon, green chilies, cilantro, chili powder, and salt.
Add cornmeal, stirring constantly until smooth and tender.
Remove from heat and pour into a buttered 17" x 11" (27.5 x 17.5 cm) baking pan.
Cool in refrigerator for 1 hour or overnight.
Turn upside down and cut into wedges.
Serve with sour cream and salsa.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Salmon
Interest: 
Everyday, Healthy
Preparation Time: 
70 Minutes

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Average: 4 (13 votes)