Vegetarian Cooking

Polenta with Roasted Red Pepper Sauce

  • Roasted Red Pepper Sauce
    1 large red pepper (roasted, peeled and diced)
    1 tablespoon olive oil
    1 tablespoon minced garlic
    2 tablespoons fresh basil
    ¼ cup red cooking wine
    ¼ teaspoon salt
    ¼ teaspoon pepper
    1 16 oz can diced tomatoes
    2 tablespoons evaporated milk
    ¼ cup Asiago cheese
  • Polenta
    1 cup yellow cornmeal
    1 cup water
    1 (14½) can vegetable broth
    ¼ cup Asiago cheese
    ½ cup sliced black olives

In a sauce pan saute roasted, peeled and diced red pepper with garlic and basil in olive oil. Add cooking wine, salt and pepper and simmer for two minutes. Add diced tomatoes and simmer on medium-low heat for 15 minutes. Remove from heat and stir in evaporated milk and parmesan cheese. Pour sauce into blender and blend until smooth. Return sauce to sauce pan and simmer on low heat, stirring occasionally.

In a medium sauce pan combine water and cornmeal wisking until blended. Stir in vegetable broth and bring to a boil. Boil over medium heat for 15 minutes constantly stirring mixture until it starts thicken and pull away from the side of the sauce pan. Remove mixture from heat and stir in Asiago cheese and black olives. Pour mixture onto a cookie sheep lined with wax paper and cover and refrigerate until set (approximately 10 minutes).

Remove polenta from wax paper and place on cookie sheet. Cut polenta into triangle wedges and brush the tops with olive oil. Broil the polenta in the oven for 4 minutes, or until golden brown. Spread sauce over the polenta and serve. Yields six servings with six grams of fat per serving.

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