Vegetarian Cooking
Polenta with Roasted Red Pepper Sauce
- Roasted Red Pepper Sauce
1 large red pepper (roasted, peeled and diced)
1 tablespoon olive oil
1 tablespoon minced garlic
2 tablespoons fresh basil
¼ cup red cooking wine
¼ teaspoon salt
¼ teaspoon pepper
1 16 oz can diced tomatoes
2 tablespoons evaporated milk
¼ cup Asiago cheese
- Polenta
1 cup yellow cornmeal
1 cup water
1 (14½) can vegetable broth
¼ cup Asiago cheese
½ cup sliced black olives
In a sauce pan saute roasted, peeled and diced
red pepper with garlic and basil in olive oil. Add
cooking wine, salt and pepper and simmer for two
minutes. Add diced tomatoes and simmer on medium-low
heat for 15 minutes. Remove from heat and stir in
evaporated milk and parmesan cheese. Pour sauce into
blender and blend until smooth. Return sauce to
sauce pan and simmer on low heat, stirring
occasionally.
In a medium sauce pan combine water and
cornmeal wisking until blended. Stir in vegetable
broth and bring to a boil. Boil over medium heat
for 15 minutes constantly stirring mixture until
it starts thicken and pull away from the side
of the sauce pan. Remove mixture from heat and
stir in Asiago cheese and black olives. Pour mixture
onto a cookie sheep lined with wax paper and
cover and refrigerate until set (approximately
10 minutes).
Remove polenta from wax paper and place on
cookie sheet. Cut polenta into triangle wedges
and brush the tops with olive oil. Broil the
polenta in the oven for 4 minutes, or until
golden brown. Spread sauce over the polenta and
serve. Yields six servings with six grams of fat
per serving.
