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Polenta With Green Chili And Red Pepper main dish, chili, bbq, vegetarian, italian 6 1/2 cup water 1 1/2 teaspoon salt 1 1/2 cup polenta or coarsely ground cornmeal 1/4 cup chopped green chilies fresh or can; ned 1/2 red pepper; seeded & sliced into mat 3 tablespoon butter 1 olive oil Bring the water to a boil in a large, heavy saucepan. Add the salt. Reduce the heat and add the polenta very slowly, stirring constantly with a wooden spoon to prevent lumps. Cook over low heat, stirring frequently, for 25 to 35 minutes. Halfway through cooking, add the green chilies and red pepper slices. As the polenta thickens, press out any lumps on the side of the pan. The polenta is done when it pulls away from the sides of the pan. Beat the butter into the cooked polenta and spread it into a buttered 8-inch square or 10-inch round pan or dish. Cool for an hour or more. Slice the polenta into squares or wedges and brush with olive oil. On an open or closed grill over medium-hot coals, grill the polenta slices until lightly browned and heated through, 8 to 10 minutes per side. From Vegetables on the Grill by Kelly McCune Posted by Nanette Blanchard Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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