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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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45 mL (3 tbsp.) olive oil, divided
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10 mL (2 tsp.) finely chopped shallots
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2 cloves garlic
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900 mL (1 container) sodium-reduced chicken broth
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125 mL (½ cup) roasted red peppers, finely chopped
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310 mL (1¼ cups) fine cornmeal
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125 mL (½ cup) finely grated Asiago cheese
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15 mL (1 tbsp.) chopped fresh thyme
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30 mL (2 tbsp.) chopped fresh Italian parsley
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Directions
- Heat 15 mL (1 tbsp.) oil in a medium saucepan over medium heat. Sauté shallots and garlic until tender, 3 to 4 minutes.
- Add broth and roasted red peppers and bring to a boil.
- Slowly add cornmeal, stirring constantly to prevent lumps. Simmer mixture until very thick, 5 to 10 minutes. Remove from heat, stir in cheese, thyme, and parsley and season with salt and pepper.
- Brush bottom and sides of a 2 L (11 x 7-inch) non-stick baking pan with remaining oil. Spoon polenta into pan and smooth with wet spatula. Cover and refrigerate until well chilled.
- Preheat oven to 400°F (200°C).
- Turn polenta out onto cutting board and cut into desired shapes.
- Place polenta on baking sheet and bake until lightly browned and heated through, 8 to 10 minutes.
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