Polenta Squares With Roasted Garlic and Dried Tomatoes
Submitted by: czykers
Dried polenta or cornmeal is cooked and combined with roasted garlic, chopped dried tomatoes, and Parmesan, then cooled, cut into portions and fried until golden.
Ingredients
- 6 cups water
- 2 cups dried polenta
- 1 teaspoon salt
- 2 tablespoons butter
- 1 head garlic, roasted
- 1 cup dried tomatoes in oil, drained and chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
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Method
Bring water to boil in large saucepan. Add salt and polenta, then stir with a heavy wooden spoon until soft and no longer grainy, about 30 minutes. It will become difficult to stir, but keep going until it no longer feels grainy. (Rub a small amount of mixture between fingers and taste to be sure.) Stir in butter until melted. Stir in puree from the roasted garlic, the tomatoes and cheese. Season with salt and pepper. Pour mixture onto a rimmed baking sheet. Cool or refrigerate until able to cut with a knife, about 2 hours on counter or 1/2 hour in fridge. Cut polenta into squares or triangles, and place on baking sheet. Bake at 350 degrees until golden. Alternately, this can be fried in a small amount of olive oil until golden and heated through. To roast garlic, cut top off garlic and drizzle with olive oil. Wrap in foil or place in a small baking dish, ithen cover with foil. Bake at 450 degrees until soft, about an hour. Cool to touch, or hold with a hot pad; squeeze out cloves, then mash cloves.
Notes:
Number of Servings: 10-12
Submitted by: czykers ( See all of czykers Recipes )
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