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Asiago Polenta With Tomato Gin Sauce

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Ingredients
  Grated asiago cheese 2 Cup (32 tbs)
  Grated romano cheese 1⁄2 Cup (8 tbs)
  Chopped fresh basil 2 Tablespoon
  Olive oil 1 Tablespoon
  Shallot 1 , finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Chicken stock 4 Cup (64 tbs)
  Cornmeal 1 Cup (16 tbs)
  Salt 1 Teaspoon
For sauce
  Olive oil 2 Tablespoon
  Onion 1 , chopped
  Tomatoes 4 , peeled, seeded and chopped
  Sugar 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Gin 1 Tablespoon
  Grated romano cheese 1⁄2 Cup (8 tbs) (For Garnish)
  Fresh basil leaves 8 (For Garnish)
Directions

1. In a bowl, stir together Asiago, Romano and basil. Set aside.
2. In a saucepan, heat olive oil. Add shallot and garlic. Saute 10 minutes until soft. Add stock and bring to a boil.
3. Gradually whisk in cornmeal and salt, reduce heat and continue cooking, whisking until thickened and mixture comes away from sides of the pot.
4. Pour 1/3 of the polenta mixture into a prepared 8x8-inch (20x20-cm) pan. Sprinkle with half of the cheese mixture. Repeat layers, ending with the polenta mixture, to make five layers. Cool, cover and refrigerate until firm, 1 hour.
5. Preheat oven to 350°F (180°C). Uncover the polenta and bake for 40 minutes until golden.
6. In a skillet, heat oil and slowly cook the onion until soft. Add garlic, tomatoes, salt, sugar and pepper and cook 10 minutes more.
7. Add gin and basil and transfer sauce to a food processor or blender. Process 1 minute or until smooth.
8. Cut polenta into 8 squares and serve on top of sauce. Garnish with additional basil and Romano.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Tomato

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