Spicy Grilled Polenta Cristiano

Name: Spicy Grilled Polenta Cristiano
Total time: 18000 s
Yield: 24 Squares
Cuisine: Indian
Ingredients: Ingredients for polenta:-; 8 Tbsp Butter unsalted; 1/4 cup Olive Oil; 3 Garlic Cloves .Minced; 1/2 Tsp Red pepper flakes; 2 Tsp Chopped fresh rosemary; 1 Tsp Salt; 1/2 Tsp Freshly ground black pepper.; 3 cup Water/Vegetable stock; 2 cups Milk; 1 Pack Cream; 2 cups Cornmeal; 1/2 Cup Grated Parmesan cheese; Olive oil For brushing over polenta squares before grilling; Ingredients for preparing topping:-; 3 Red bell peppers; 1/3 Cup Chopped Olives; 1 Tsp Chopped Basil.; 1 Tsp Chopped fresh mint.; 2 Tbsp Olive oil; To taste Salt.; 2 tbsp Green onion thinly sliced

Ruchi Sharma @Panky_1234

Vietnam

#global
These are very flavorful and impressive appetizers.The topping of roasted peppers with Olives is a nice contrast .Crispy and spicy polenta cristiano are wonderful served with other italian dishes.

Ruchi Sharma @Panky_1234

Saved

Ingredients

5 hrs

24 Squares

Ingredients for polenta:-
8 TbspButter unsalted
1/4 cupOlive Oil
3Garlic Cloves .Minced
1/2 TspRed pepper flakes
2 TspChopped fresh rosemary
1 TspSalt
1/2 TspFreshly ground black pepper.
3 cupWater/Vegetable stock
2 cupsMilk
1 PackCream
2 cupsCornmeal
1/2 CupGrated Parmesan cheese
Olive oil For brushing over polenta squares before grilling
Ingredients for preparing topping:-
3Red bell peppers
1/3 CupChopped Olives
1 TspChopped Basil.
1 TspChopped fresh mint.
2 TbspOlive oil
To tasteSalt.
2 tbspGreen onion thinly sliced

Saved

Steps

5 hrs

1

Steps for preparing polenta:-
2

Line baking pan with foil,lightly oil the foil.Set aside.
3

In a large pan,heat the butter and olive oil over medium heat.
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Add the garlic,chilli flakes,rosemary,pepper and salt.Saute for a minute.
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Add,water/vegetable stock, cream and milk and bring to a boil.
6

Turn off the heat and add cornmeal slowly to the liquid,mix well.
7

Now again turn on the heat,cook on low heat until the mixture is thick and pulls away from the sides of the pan.About 20-30 minutes.
8

Turn off the heat and add grated Parmesan cheese,spread the mixture into the prepared pan,smooth in the aur face with a wet spatula.
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Let it cool on kitchen rack,then cover and refrigerate until firm,for 4 hrs or overnight.
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Tranfer the polenta slab into a cutting board and cut into 24 squares using a sharp knife.
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Grease a grill pan on medium heat with olive oil and place polenta squares on the pan.
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Grill the polenta squares from both sides.Brush with olive oil if required.
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Steps for preparing pepper topping:-
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Preheat oven on 200*c for 10 minutes.
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Line a baking pan with foil and place bell peppers on the baking pan.
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And grill for 10 minutes,or until done..
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.Place the roasted pepper in a bowl and cover with foil and let steam.
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.It will loosen the skin from the flesh and make them easier to peel.
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After the peppers have cooled peel of the skins.
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Remove the ribs and seeds.Donot rinse the pepper under water,use paper towels to blot excess juices.
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Coarsely chopped the peppers,transfer to bowl.Add rest of the ingredients except green onions.Stir with fork.
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Adjust seasoning as per your taste.
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Let stand at least 30 minutes at room temperature or overnight in refrigerator to blend the flavors.
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When ready to serve,stir green onion into the pepper.
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Assemble the appetizers:-
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Top each square of hot grilled polenta with generous 1Tbsp of the topping.
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Sprinkle with the remaining green onion and serve.
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NOTE:-
1.If refrigerated,the toppings before serving bring to room temperature.