Grilled Polenta Bites With Roasted Red Pepper Feta And Thyme Recipes

GRILLED POLENTA BITES WITH ROASTED RED PEPPER, FETA, AND THYME

Steps:

• Prepare spread: Preheat the oven broiler. Place the bell peppers on a foil-lined half sheet pan and slide under the broiler. Allow the peppers to char on all sides, rotating them with tongs every few minutes. This will take anywhere from 10 to 15 minutes, roughly.
• Transfer the peppers to a bowl and allow to cool until comfortable to handle, then cut in half, discarding the stems, seeds, and peel. Slice the peeled roasted peppers into thick strips and place in a large bowl with the olive oil, garlic confit cloves (or roasted garlic), and thyme sprigs. Allow to marinate for 15 to 20 minutes while you prepare the polenta rounds.
• Prepare polenta: Trim and discard the ends of the polenta tubes. Slice the logs into ½-inch thick rounds (this should yield roughly 10 rounds per tube). Brush (or spray) both sides of the polenta discs with olive oil. Heat a large grill pan or outdoor gas grill over medium-high heat. Grill the polenta discs for 3 to 4 minutes on each side, flipping them carefully to avoid breaking them. Place on a platter, sprinkle lightly with salt, and allow the grilled polenta to cool slightly while you finish preparing the topping.
• Remove the strips of roasted red pepper from the oil, allowing most of the oil to drip off, and place in a small food processor. Pulse the peppers until roughly chopped. Transfer to a medium bowl, add the roughly chopped confit (or roasted) garlic cloves, and stir in the crumbled feta. Season to taste with salt and pepper.
• Top each piece of grilled polenta with a large spoonful of pepper spread. Garnish with fresh thyme leaves. Serve immediately.

GRILLED POLENTA

Steps:

• In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
• Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
• Preheat a grill to medium.
• When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

SOFT POLENTA WITH ROASTED RED PEPPERS

Steps:

• In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
• Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.

ROASTED RED PEPPER POLENTA

Steps:

• To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
• In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.