POLENTA WITH TOMATOES & OLIVES

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Recipe Name: POLENTA WITH TOMATOES & OLIVES

Servings: 6

Comments:

 

8 Ounce(s) Polenta

3 Ounce(s) Stoned olives (optional)

 

MMMMM--------------------FOR THE TOMATO SAUCE-------------------------

1 1/4 Pound(s) (generous) canned tomatoes

1 Large Onion

1 Tablespoon(s) Olive oil

Garlic, bay, rosemary, thyme

-- (or herbs of your choice)

 

Bring 1-3/4 pints salted water to the boil. Reduce the heat to low

and add the grain as though you were making porridge: let the polenta

trickle slowly through your fingers and stir the contents of the pan

very vigorously all the time to prevent lumps forming. Cook over the

gentlest possible heat for about 20 minutes, stirring more or less

continuously - like porridge and semolina, polenta is a great sticker.

The mixture is ready when it begins to come away from the sides of

the pan, is perfectly smooth and so thick that your wrist aches from

stirring. Away from the heat beat in 1 tablespoon oil, the stoned

olives if using them, and some salt and pepper. Use the remaining 1

tablespoon oil to grease the interior of an 11-12 inch frying pan.

Turn the polenta into the frying pan, pack it down smoothly and level

the top with an oiled spoon. Set aside for a couple of hours until

the polenta is cold and solid. Loosen it with a palette knife, turn

it out of the pan and cut into 6-8 wedges.

 

To make the sauce, chop the onion finely and sweat it in the oil for

10-12 minutes. Add the roughly chopped tomatoes and their juices,

several cloves of finely chopped garlic and a little bouquet of

rosemary, bay and thyme, or plenty of well-flavoured herbs of your

choice. Let the mixture bubble away gently for 40 minutes or so, just

stirring occasionally, until reduced to a rich and fragrant sauce.

Remove the bouquet of herbs, season with salt and pepper and add

extra fresh chopped herbs to taste.

 

Fry the wedges of polenta in very hot olive oil or unsalted butter,

or a mixture of the two, for 4-5 minutes on each side until lightly

crusted and heated right through. Serve piping hot with the garlicky

tomato sauce, and with a bowl of olives or grated Parmesan if you

wish. In the Veneto polenta sometimes accompanies small silvery fried

fish, or a dish of Fergato alla Veneziana. Quail or other tiny game

birds threaded on to skewers and cooked on a spit, or a saute of

chicken livers, and grilled sausages, are other good choices but

polenta can be served on its own just as well.

 

Source: Philippa Davenport in " Country Living " (British), February

1988.

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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