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Preparation Time : 10
Cook Time : 300
Total Time : 310
Butter unsalted 8Tbsp
Olive Oil 1/4 cup
Garlic Cloves 3 no.Minced
Red pepper flakes 1/2 Tsp
Chopped fresh rosemary 2Tsp
Freshly ground black pepper. 1/2 Tsp
Water/Vegetable stock 3 cup
Milk 2 cups
Cornmeal 2 cups
Grated Parmesan cheese 1/2 Cup
Olive oil For brushing over polenta squares before grilling.
Red bell peppers 3 No. Large
Chopped Olives 1/3 Cup
Chopped Basil. 1Tsp
Chopped fresh mint. 1Tsp
Olive oil 2Tbsp
.Salt. To taste
Line baking pan with foil,lightly oil the foil.Set aside.
In a large pan,heat the butter and olive oil over medium heat.
Add the garlic,chili flakes,rosemary,pepper and salt.Saute for a minute.
Add ,water/vegetable stock, cream and milk and bring to a boil.
Turn off the heat and add cornmeal slowly to the liquid,mix well.
Now again turn on the heat ,cook on low heat until the mixture is thick and pulls away from the sides of the pan.About 20-30 minutes.
Turn off the heat and add grated Parmesan cheese,spread the mixture into the prepared pan,smooth in the aur face with a wet spatula.
Let it cool on kitchen rack,then cover and refrigerate until firm,for 4 hrs or overnight.
Tranfer the polenta slab into a cutting board and cut into 24 squares using a sharp knife.
Grease a grill pan on medium heat with olive oil and place polenta squares on the pan.
Grill the polenta squares from both sides .Brush with olive oil if required.
PREPARING PEPPER TOPPING:-
Preheat oven on 200*c for 10 minutes.
Line a baking pan with foil and place bell peppers on the baking pan .
Grill for 10 minutes,or until done..
Place the roasted pepper in a bowl and cover with foil and let steam.
It will loosen the skin from the flesh and make them easier to peel.
After the peppers have cooled peel of the skins.
Remove the ribs and seeds .Donot rinse the pepper under water,use paper towels to blot excess juices.
Coarsely chopped the peppers,transfer to bowl.Add rest of the ingredients except green onions.Stir with fork.
Adjust seasoning as per your taste.
Let stand at least 30 minutes at room temperature or overnight in refrigerator to blend the flavors.
When ready to serve ,stir green onion into the pepper.
ASSEMBLE THE APPETIZERS:-
Top each square of hot grilled polenta with generous 1Tbsp of the topping.
Sprinkle with the remaining green onion and serve .
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