GRILLED POLENTA WITH SAUCE

GRILLED POLENTA WITH SAUCE image

Yield 4 entree servings

Number Of Ingredients 19

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Polenta:
2 cups water
1/4 teaspoon salt
1 cup yellow cornmeal
1 cup lightly cooked corn kernels (I use frozen corn, thawed)
Olive oil for grilling
Sauce:
2 teaspoons olive oil
1 medium to large red onion, thinly sliced
4 - 8 cloves of garlic, minced
1 hot green pepper, cut in to 1 1/2 inch long slivers (jalapeno or poblano)
1 medium to large red bell pepper, cut into 1 1/2 inch slivers
2 - 12 sundried tomatoes, cut into thin slivers and soaked in boiling water 2 minutes
1/3 teaspoon coriander
1/2 teapsoon cumin
1/4 cup vegetable stock (could substitute chicken stock if you like)
1/4 - 1 cup cooked black beans, drained
salt to taste
2 - 3 tablespoons coarsely chopped fresh cilantro leaves

Steps:

Polenta: Lightly grease a glass or ceramic 8 inch square or 9 inch round baking dish (or any dish with approx. 64 square inches of area). In a heavy bottomed saucepan, heat water to boiling. Meanwhile, lightly toast the cornmeal in a dry (preferably iron) skillet. When water boils, add salt and gradually stir in cornmeal. Reduce heat to low and/or place pot on heat diffuser. (A double-boiler may also be used.) Cook polenta 30 - 60 minutes until creamy and tender. Stir from edge and add water as needed to keep from sticking. Stir in corn kernels about 5 minutes before done. Spread evenly in prepared pan. Set aside for about 30 minutes until set. Sauce: Saute onion in oil for about 2 minutes. Stir in garlic and hot pepper. Gradually add bell pepper and tomatoes. Saute until all vegetables are tender. Stir in spices. Cook another 30 seconds. Add beans and heat through. Add salt to taste. Cut polenta into squares and grill (in oven on oiled cookie sheet or on greased grill or in oiled skillet), turning once until light brown on both sides. Top with sauce and serve.