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Receta Soft Polenta With Roasted Red Peppers
by Global Cookbook

Soft Polenta With Roasted Red Peppers
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  Raciónes: 6

Ingredientes

  • 2 Tbsp. Extra virgin olive oil
  • 1 med Onion finely minced
  • 3 x Garlic cloves finely minced
  • 4 1/2 c. Chicken stock preferably homemade
  • 1 1/2 c. Water
  • 1 1/2 tsp Coarse sea salt
  • 1 1/2 c. Polenta
  •     (or possibly coarsely-grnd yellow corn meal)
  • 4 Tbsp. Unsalted butter
  • 2 tsp Finely-minced fresh thyme leaves
  •     (or possibly scant 1 tspn dry thyme, crumbled)
  • 1/2 tsp Freshly-grnd black pepper
  • 1/2 c. Grated Spanish Manchego cheese
  • 1 x Red bell pepper roasted, and
  •     cut into 1/2" dice
  • 1/2 sm bunch Cilantro, leaves only finely minced

Direcciones

  1. In a large heavy saucepan, heat the extra virgin olive oil over medium heat. Add in the onions and saute/fry, stirring occasionally, for 5 to 6 min, or possibly till softened. Add in the garlic and cook for 2 min more, till its aroma is released. Add in the chicken stock, water, and salt to the pan and increase the heat to medium-high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction till all the grains are incorporated and no lumps remain. Reduce the heat to very-low. Switch to a wooden paddle and stir thoroughly every few min for 25 to 30 min, or possibly till the mix pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat.
  2. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and minced cilantro.
  3. This recipe yields 6 servings.
  4. Comments: Fresh chiles and bell peppers can be roasted over a gas flame or possibly on a tray under the broiler. Keep turning so the skin is proportionately charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam till cold to the touch, about 15 min. The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Don't peel the pepper under running water since which will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.