Oven dried tomato polenta crostini with fennel salad

4 servings

Ingredients

Quantity Ingredient
4 cups Milk
5 cups Water
4 tablespoons Butter
2 tablespoons Salt
2 cups Coarse cornmeal
1 cup Fine semolina
1 cup Sliced; oven-dried tomatoes
¼ cup Olive oil

Directions

In a heavy bottomed saucepan, bring milk, water, butter and salt to a boil.

Lower to a slow simmer, and slowly whisk in cornmeal and semolina (stirring constantly). Continue to stir with a wooden spoon until polenta comes away from side of pan (about 10 minutes). Next, stir in the oven-dried tomatoes and pour polenta into a 9 by 13 buttered baking dish and let cool at room temperature. Slice polenta or cut with a circular cutter, any size. Heat olive oil in a non stick pan over medium heat and lightly brown polenta on both sides. Place 2 pieces on a plate and garnish with fennel salad.

CHEF DU JOUR ANNIE O'HARE SHOW #DJ9483 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

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