Polenta with cauliflower, tomatoes and hot peppers

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
6 eaches Garlic cloves
¼ teaspoon Crushed red pepper flakes
1½ cup Finely chopped canned tomatoes, with juice
1 medium (2 lbs.) Cauliflower, cut into small florets
4 cups Vegetable stock
¼ teaspoon Salt
1¼ cup Cornmeal
1 tablespoon Unsalted butter
⅓ cup Grated Parmesan cheese
¼ cup Minced fresh parsley

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and pepper flakes and saute' for 2 minutes. Stir in the tomatoes and simmer for 5 minutes. Mix in the cauliflower and toss to coat thoroughly with the sauce. Cover the pan and cook 5 minutes. Remove the cover, then continue to cook cauliflower about 5 more minutes.

Meanwhile bring the vegetable stock and salt to a boil. Very slowly drizzle in the cornmeal, whisking continuously with a wire whisk.

Immediately reduce the heat to low, continue whisking the polenta until it is thick like mashed potatoes, about 5 minutes. Whisk in the butter and Parmesan cheese. Stir the parsley into the cauliflower mixture. Serve the polenta on the center of each plate with a mound of cauliflower on top of it.

Nutritional analysis per serving: 310.7 calories; 9.3g total fat (3.6g saturated); 9.3g protein; 45.4g carbohydrates; 13½ mg cholesterol; 505.7mg sodium.

Source: "Main Course Vegetarian Pleasures," as seen in the food pages of THE OLYMPIAN, 7/12/95. Typed by iRis gRayson.

Submitted By IRIS GRAYSON On 07-17-95

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