- 3 C water (vegetable stock is a flavorful substitute)- 1 tsp salt- 1 C yellow cornmeal- 1 Tbsp butter- 1 jar of Wildfare Fire Roasted Red Pepper and Eggplant Ajvar (Hot or Mild)- 1/3 jar of Wildfare Green Olives Stuffed with Garlic, each olive sliced in thirds equatorially- Wildfare Early Harvest Extra Virgin Olive Oil (EVOO)
PREPARATION
1
Bring 3 cups of water to a boil in a saucepan. Add 1 teaspoon of salt. Gradually whisk in the cornmeal. Reduce the heat and continue to whisk until the mixture thickens and the cornmeal is tender. The takes around 20 minutes. Remove from the heat and stir in the butter.
2
Spray an 8” x 8” pan with non-stick spray and pour the polenta into it. Spread into an even layer about 1” thick. Cool at room temperature and then chill in the refrigerator for a couple hours to set up.
3
After the polenta has cooled into a solid sheet, carefully unmold it from the pan. Cut into squares or rectangles.
4
Warm the Wildfare Fire Roasted Red Pepper and Eggplant Ajvar in a pan. While it is warming, get a grill pan very hot and spray with non-stick. Grill polenta until nicely marked. You may choose to grill just one side or both.
5
Spoon warm sauce into shallow bowls or plates with sides. Arrange grilled polenta on top of the sauce, garnish with garlic stuffed olives, and finish with a drizzle of EVOO. Delizioso!
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