Recipe by karen
"This is a tasty way to eat polenta. We use it for appetizers or with dinner."
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1 1/4 cups
roasted red bell peppers, diced
shredded mozzarella cheese
grated Parmesan cheese
shredded Gruyere cheese
finely chopped fresh sage leaves
salt and pepper to taste
This polenta is very tasty. I used it as a contribution to an appetizer party and everyone raved. I used cornmeal rather than polenta which should be the same thing and the recipe yield was more than twice the 8 servings the recipe states. I'm hoping for other reviews so I can see if I did something wrong. Another thought is that the butter could probably be cut down a lot without harming the result.
I can't help but think that the 1-1/4 cups of butter must be a typo. I used 3/4 cup (1-1/2 sticks), and it was plenty. I made a trip to Aldi to pick up some Gruyere cheese, just to make this recipe, but they were all out (seasonal item). I pulled up Google on my phone and found that any Swiss cheese is a suitable substitution for Gruyere, so I purchased a block of baby Swiss and used that. I ended up with more polenta than would fit level in the 8" cake pan. It was slightly mounded up in the pan, and I ended up shaving some of the top off once it was set, so that it made for a flat surface when I turned it out onto the cutting board for slicing. Next time I will use a 9" or 10" springform pan. Both my husband and I agreed that the flavors are similar to the shrimp and grits that we make, so we intend to use the left overs with some sauteed shrimp another night this week.
I agree that the butter should be cut in half. I ended up mopping most of it off.
I also used medium grained cornmeal, along with basil versus the sage and added more cheese for excellent results.
Thanks Karen for a great recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Torta De Polenta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 385
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