Oven dried tomato polenta crostini with fennel salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Milk |
| 5 | cups | Water |
| 4 | tablespoons | Butter |
| 2 | tablespoons | Salt |
| 2 | cups | Coarse cornmeal |
| 1 | cup | Fine semolina |
| 1 | cup | Sliced; oven-dried tomatoes |
| ¼ | cup | Olive oil |
Directions
In a heavy bottomed saucepan, bring milk, water, butter and salt to a boil.
Lower to a slow simmer, and slowly whisk in cornmeal and semolina (stirring constantly). Continue to stir with a wooden spoon until polenta comes away from side of pan (about 10 minutes). Next, stir in the oven-dried tomatoes and pour polenta into a 9 by 13 buttered baking dish and let cool at room temperature. Slice polenta or cut with a circular cutter, any size. Heat olive oil in a non stick pan over medium heat and lightly brown polenta on both sides. Place 2 pieces on a plate and garnish with fennel salad.
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