Magazine article Sunset

Polenta Triangles and Creamy Potatoes ... They Are Dinner "Go-Withs." (Recipes)

Magazine article Sunset

Polenta Triangles and Creamy Potatoes ... They Are Dinner "Go-Withs." (Recipes)

Article excerpt

Once you've settled on the principal protein for dinner, then you need to decide what will go with it.

Here are two choices with some surprising dimensions. The first is well-seasoned pan-browned polenta; it's flecked with cooked vegetables. the second treats potatoes in a manner similar to risotto, the creamy Italian rice dish. Its inspiration comes from CHarlene Rollins of the New Bonnville Hotel in Boonville, California. Grilled Polenta 1 samll onion, finely chopped 3 tablespoons each minced green bell pepper and minced, drained oil-packed dried tomatoes 3 cloves garlic, minced or pressed About 1/4 cup oil from dried tomatoes or olive oil 4 1/2 cups regular-strength chicken broth 1 1/2 cups polenta or yellow cornmeal

In a 4- to 5-quart pan on medium heat, cook onion, bell pepper, tomatoes, and garlic in 2 tablespoons oil, stirring occasionally, until onions are limp, about 7 minutes. Add 3 cups broth and bring to a boil, uncovered, over high heat.

Meanwhile, mix polenta with remaining broth. Using a long-handled spoon, gradually stir the polenta mixture into the boiling broth; it will thicken and spatter. Reduce heat to low and continue stirring 5 minutes longer. Remove from heat and at once spoon polenta into a 4- by 8-inch loaf pan. Let stand 30 minutes to firm (or cool, cover, and chill up to 3 days). …

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