One of the many dishes dating back to
antiquity, polenta was a staple
food of the army. The original version was made with wheat and millet,
but today the dish is based on coarsely ground cornmeal. These thick
slices of vegetable-flecked polenta, browned quickly in a little oil,
make a good accompaniment for steak, brisket or cholent.
1 small onion, finely chopped
3 tablespoons each minced green bell pepper and drained, minced,
oil-packed dried tomatoes
About 1/4 cup oil from dried tomatoes, or 1/4 cup olive oil
4-1/2 cups chicken broth, or vegetable broth
1-1/2 cups corn meal
In a 4 or 5 quart pan over medium heat, combine onion, bell pepper,
tomatoes, garlic, and 2 tablespoons oil. Cook, stirring occasionally,
until onion is soft, about 5 minutes. Add 3 cups of the broth; bring to
a boil, uncovered, over high heat.
Meanwhile, mix polenta with remaining
1-1/2 cups broth. Using a long-handled spoon, gradually stir polenta
mixture into boiling broth; it will thicken and spatter. Reduce heat to
low and continue stirring for 5 more minutes.
Remove from heat and at
once spoon polenta into a 4x8" loaf pan. Let stand for 30 minutes to
firm (or let cool, then cover and refrigerate for up to 3 days). Run a
knife around edges of pan and turn polenta out onto a board. Carefully
cut crosswise into 8" slices. Cut slices diagonally in half.
tablespoons oil in a 10 to 12 inch nonstick fry pan over medium heat.
Add as many polenta slices as will fit without crowding.
uncovered, turning as needed, until golden on each side, about 5
minutes; remove from griddle and keep warm. Repeat to cook remaining
polenta, adding more oil as needed.
Grains -- Side Dishes --
Vegetable Meals --