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Title: Polenta with Cauliflower, Tomatoes and Hot Peppers
Categories: Vegetarian Main
Yield: 4 Servings
| 1 | tb | Olive oil |
| 6 | Garlic cloves | |
| 1/4 | ts | Crushed red pepper flakes |
| 1 1/2 | c | Finely chopped canned tomatoes, with juice |
| 1 | md | (2 lbs.) Cauliflower, cut into small florets |
| 4 | c | Vegetable stock |
| 1/4 | ts | Salt |
| 1 1/4 | c | Cornmeal |
| 1 | tb | Unsalted butter |
| 1/3 | c | Grated Parmesan cheese |
| 1/4 | c | Minced fresh parsley |
Heat the oil in a large skillet over medium heat. Add the garlic and pepper flakes and saute' for 2 minutes. Stir in the tomatoes and simmer for 5 minutes. Mix in the cauliflower and toss to coat thoroughly with the sauce. Cover the pan and cook 5 minutes. Remove the cover, then continue to cook cauliflower about 5 more minutes.
Meanwhile bring the vegetable stock and salt to a boil. Very slowly drizzle in the cornmeal, whisking continuously with a wire whisk. Immediately reduce the heat to low, continue whisking the polenta until it is thick like mashed potatoes, about 5 minutes. Whisk in the butter and Parmesan cheese.
Stir the parsley into the cauliflower mixture. Serve the polenta on the center of each plate with a mound of cauliflower on top of it.
Nutritional analysis per serving: 310.7 calories; 9.3g total fat (3.6g saturated); 9.3g protein; 45.4g carbohydrates; 13.5 mg cholesterol; 505.7mg sodium.
Source: "Main Course Vegetarian Pleasures," as seen in the food pages of THE OLYMPIAN, 7/12/95.
Typed by iRis gRayson.
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