POLENTA WITH GRILLED VEGGIES
Recipe by the Leek and the Carrot
Takes 45 minutes
Serves 4-6
Ingredients:
2 cippolini onions (or other white onion), peeled and cut into 1/2-inch wide slices
1 tablespoon olive oil
2-1/2 teaspoons Kosher salt, divided plus more to taste
1/2 teaspoon freshly ground black pepper, divided
1 red pepper
1 green pepper
1-2 pints cherry tomatoes, stems or leaves removed
1 tablespoon maple syrup
4 sausages, optional
2 tablespoons butter
1-2 jalapenos (depending on heat tolerance), seeded and finely chopped
2 cups whole milk
2 cups water
1 cup polenta or finely ground cornmeal
1/3 cup parmesan
Directions:
Preheat your grill to high. Alternatively, if you don’t have a grill, preheat the broiler of your oven.
In a medium bowl combine onion with olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Toss to combine. Place on a preheated grill. Place whole peppers on the grill alongside onions (no oil or seasoning necessary). Grill both peppers and onions for 15-20 minutes until onions are charred on both sides and peppers are blackened on all sides. The onions may get done first but probably no more than 5 minutes before.
On a grill pan or baking sheet, pour out cherry tomatoes. Grill for 5-10 minutes until blackened in areas and most tomatoes are burst.
Remove cherry tomatoes and grilled onions as they are done to the same bowl you prepped the onions in. There will be some residual oil and that is just fine. Add peppers once charred and cover bowl with a plate for 5 minutes to loosen the pepper skins a bit.
Remove skins from peppers followed by the tops and seeds. Roughly chop the peppers and return to the bowl with other veggies. Drizzle with maple syrup.
If you plan to add sliced sausage to your final dish, place these on the grill. Allow to cook while you prepare your polenta.
In a large stock pot or saucepan, melt butter. Add jalapeno, remaining 2 teaspoons salt and 1/4 teaspoon pepper and cook over medium heat until beginning to soften, about 5 minutes. Add in water and milk. Increase heat to medium high and wait for mixture to just begin to simmer. Stir once or twice with a whisk while waiting for it to bubble to make sure nothing sticks to the bottom of the pan.
Pour in polenta slowly, whisking while you pour them in to create a smooth texture. Reduce heat to a low simmer and continue whisking every couple minutes to keep the mixture from clumping or sticking. When polenta looks creamy and consistent, it’s ready! It can cook very quickly, about 10 minutes. If it seizes up while you prepare other parts of your meal, just cook them over low heat and add more milk until they have the desired consistency. Stir in parmesan, taste, and adjust salt as desired.
Remove sausage from the grill and slice.
To serve, add about a cup of polenta to your bowl. Top with grilled veggies and sausage, if using.