Grilled Polenta with Triple-Pepper Sauce
- 3 cups water
- 1/4 tsp. salt
- 1 cup yellow cornmeal
- 1 cup cooked corn
- olive oil for grilling or broiling
- 2 tsp. olive oil
- 1 med. red onion, thinly sliced
- 4 to 8 cloves garlic, minced
- 1 med. poblano pepper, cut into 1 1/2 long thin slivers
- 1 med. red pepper, cut into 1 1/2-inch long slivers
- 1 yellow pepper ditto
- 1/4 tsp. coriander
- 1/2 tsp. cumin
- 1/4 cup vegetable stock
- 1/4 cup cooked black beans, salt to taste
- 2 to 3 Tbls. chopped cilantro
Polenta: Lightly grease a glass or ceramic 8-inch square or 9-inch round baking dish.
In a heavy saucepan, heat water to boiling. Add salt; gradually sprinkle in cornmeal, wisking constantly to avoid lumps. Reduce heat to low and placepot on a heat diffuser. Cook, stirring often with a wooden spoon, until polenta is thick yet still smooth, 20 to 30 minutes. Stir in corn; cook 5 minutes; set aside until cool and solid, about 30 minutes.
Pepper sauce: Add oil to skillet over medium heat. Add onion, sauté about 2 minutes. Stir in garlic and poblano peppers. Gradually add bell peppers; sauté until tender, about 5 minutes. Stir in coriander and cumin; cook, stirring, about 30 seconds. Add stock and beans. Heat; add salt. Preheat grill or broiler. Cut polenta into wedges or squares. Arrange on a greased baking sheet; brush with olive oil. Grill or broil, turning once, until light brown on both sides. Serve immediately, topped with sauce and cilantro. Toast the cornmeal lightly in a heavy skillet for a nuttier flavor.
4 - 6 Servings
Prep Time 15 min
Cook Time 20 min
Ready Time 35 min