In this recipe, the Polenta can be prepared single layer, cut into squares, triangles or, if you are feeling really inventive, into hearts or holiday shapes (using a cookie cutter.) The Polenta and Topping can be prepared earlier in the day or I day earlier. Serve warm, not hot. Warning: Be careful when stirring as the cornmeal can splatter.
Polenta:
1 cup yellow cornmeal
1 cup water
2 1/2 cups vegetable broth or water
1/2 teaspoon salt
2 teaspoons olive oil to brush on top
To Make Polenta:
In a bowl, stir together corn meal and water until thoroughly
blended. In a saucepan, bring broth and salt to a boil. Lower
the heat and spoon in the cornmeal mixture and stir until nicely
blended. Cover the saucepan, with the lid slightly ajar, and simmer
mixture, stirring, for 5 minutes. (The lid will confine the splattering,
yet allow the steam to escape.)
Spread Polenta evenly into a parchment-lined 9xl3-inch baking pan, brush top with a little olive oil, cover pan with foil and refrigerate until firm. When firm, cut into squares, triangles or other shapes. Do not remove from pan. When ready to serve, heat the Polenta. Place cut Polenta on a plate and top with a teaspoon of warm Vegetable Topping (see preceding recipe) or Olive & Sun-Dried Tomato Topping. Serves 10.
Olive & Sun-dried Tomato Topping:
4 tablespoons minced black Greek olives
1/2 cup minced sun-dried tomatoes, packed in oil and drained
1/4 cup minced chives
1 clove minced garlic (or more to taste)
2 tablespoons chopped parsley
1 tablespoon olive oil
Combine all the ingredients in a bowl and refrigerate. Bring to room temperature when ready to serve.
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