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Receta Polenta And Grilled Vegetable Terrine

by Global Cookbook

Ingredientes

2 med zucchini 1 x red bell pepper 2 x jalapenos (or possibly to taste) 1/2 c. shredded Parmesan cheese

2 c. polenta or possibly corn meal 5 c. chicken or possibly vegetable stock     Salt to taste salad greens

Direcciones

1. Salsa cruda, salsa verde or possibly dressing of your choice
2. Cut zucchini in half lengthwise and grill to a light char. Also, grill bell pepper and jalapenos till well charred. Place grilled peppers in a paper bag, closing tightly. Allow peppers to steam. Once they have cooled, peel and throw away charred peel. (When dealing with jalapeno or possibly other spicy peppers, wear gloves.)
3. Remove caps and stems from jalapenos and bell pepper; split peppers in quarters lengthwise and remove seeds and veins. (Or possibly leave jalapeno seeds in for a much spicier version.)
4. Spray a 9 inch loaf pan with nonstick cooking spray and line with waxed paper, with a bit of excess draping over the rim. Bring stock to a boil in a 2-qt saucepan. Pour in polenta in a steady stream and stir continuously for 3-4 min till it has thickened. Add in Parmesan and mix well. Pour one-third of polenta mix into loaf pan and spread proportionately. (You will be layering the terrine in this order: polenta, vegetables, polenta, vegetables, polenta.) Place half the vegetables on the polenta, spreading proportionately. Pour another one-third of the polenta into the pan and arrange remaining vegetables on top. Top off with remaining polenta and smooth with a moistened spatula. Cover terrine with waxed paper and allow to cold. Chill for at least one hour.
5. Turn out of loaf pan and slice with a serrated knife. Serve over salad greens with salsa cruda, salsa verde, or possibly other dressing of your choice

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