Recipes
Our
Recipes
Yield:4
Polenta
4 cups chicken or vegetable stock
2 cups polenta
2/3 cup freshly grated Parmigiano-Reggiano cheese
3 tbsp fresh thyme, stems removed
2 tbsp olive oil
In a large pot over medium-high heat, bring stock to a boil.
Slowly pour in polenta, stirring with a whisk as you add it. After all polenta is added it will take about 2 minutes for it to begin to thicken. Reduce heat to low and continue cooking and stirring occasionally for approximately 40 minutes, or until polenta is smooth, and no longer gritty on the tongue. Just before finishing, stir in Parmigiano–Reggiano and thyme.
In a 9-inch x 12-inch baking dish, add one tablespoon water. Transfer polenta to baking dish and spread until it is of uniform thickness. Refrigerate for 1 hour, or until it solidifies.
Use a cookie cutter or a pairing knife to cut out polenta hearts. In a sauté pan over medium high heat, add oil and sauté polenta shapes for approximately 5 minutes per side, or until a golden brown crispy crust has formed on each side.
Roasted Red Bell Pepper Sauce
4 red bell pepper
1 poblano or jalapeno chili
2 tbsp butter, or, olive oil
3 shallot
1 1/2 cups chicken or vegetable stock
2 tbsp freshly squeezed lemon juice
salt and pepper, to taste
1/2 cup heavy cream
To make roasted red bell pepper sauce, roast the red and Poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened. Immediately place in a paper bag, seal, and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds.
In a sauté pan over medium heat, heat the butter and add the shallots. Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
Add the stock, 2 roasted bell peppers, Poblano chili and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.)
Remove from heat and let cool. In a food processor or blender, add pan contents along with the remaining red peppers, lemon juice, salt, and pepper. Blend until smooth. Reserve.
To Serve
Warm the Red Pepper sauce and pool 1/4 onto a plate. Add 1/4 of the hot polenta
hearts. Garnish with fresh thyme.
Serve with sausage.
Wendy Burgess
WILP GYBUU (Wolf House) Bed
and Breakfast
Tofino BC
Back to Canada Bed and Breakfast Hosts' Recipes Index