Guest guest Posted July 10, 1999 Report Share Posted July 10, 1999 * Exported from MasterCook * Pimiento Polenta Recipe By : Global Vegetarian, by Jay Solomon, page 62 Serving Size : 6 Preparation Time :0:00 Categories : Global Vegetarian Appetizers Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup yellow fine cornmeal 2 tablespoons pimiento -- chopped 1/4 cup Parmesan or Romano cheese -- grated Vegetable spray 1 15-ounce can tomato sauce -- heated Combine the water, salt, and pepper in a small saucepan and bring to a boil. Very gradually stir in the cornmeal. Cook for 12 to 15 minutes over low heat, stirring frequently, until thick. Remove from the heat and fold in the pimiento and cheese. Spread the polenta in a lightly sprayed 9-inch round pan. Allow it to reach room temperature (about 15 minutes). Cut the polenta into wedges. Place on serving plates and top with tomato sauce. If desired, serve with Tuscan White Beans (entered separately) - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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