Cart | Track Order | Help

RECIPE SEARCH

Barbecued Polenta with Barbecued-Tomato Sauce

Print Full

Source: Cooking at a Glance - Vegetables & Grains

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  Serves 4 as an accompaniment

Polenta takes on a crisp exterior and a dusky flavour when cooked over coals, and the herbed basting oil adds another unusual flavour dimension. Top the polenta with a simply seasoned chunky tomato sauce made with tomatoes that have been charred on the same barbecue.

RECIPE INGREDIENTS

For Sauce:

6 medium ripe tomatoes

1 tablespoon olive oil

2 spring onions, sliced

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

For Polenta:

2 fl oz olive oil

1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil, crushed

1 tablespoon finely chopped fresh sage or thyme or 1 teaspoon dried sage or thyme, crushed

1/2 recipe Polenta alla Romana, chilled

Grated parmesan cheese

Other necessary recipes:
Polenta alla Romana

Barbecued Polenta with Barbecued-Tomato Sauce Recipe at Cooking.com

DIRECTIONS

FOR SAUCE: Place tomatoes on an uncovered barbecue directly over medium-hot coals. Cook for 5-6 minutes, turning occasionally with tongs, or till skin is blistered and charred in spots. Remove from barbecue and cool slightly. Cut tomatoes in half and squeeze out seeds; do not peel. Chop tomatoes. In a large frying pan heat oil. Add spring onions and garlic; cook for 2 minutes. Stir in chopped tomatoes, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

FOR POLENTA: In a small mixing bowl stir together oil, basil, and sage or thyme. Cut chilled polenta into eight 2-in-thick slices. Brush both sides generously with herb-oil mixture. Cook polenta slices on an uncovered barbecue directly over medium-hot coals for 6-7 minutes, or till bottoms are golden brown. Brush tops generously with herb-oil mixture; turn and cook for 6-7 minutes longer, or till golden brown.

Arrange polenta on a serving platter; spoon sauce over top. Sprinkle with Parmesan cheese.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4 as an accompaniment

Calories:

480

Fat. Total:

30g

Fiber:

Carbohydrates, Total:

42g

Sodium:

1204mg

% Cal. from Fat:

56%

Cholesterol:

25mg

Protein:

14g

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Easy Peach Cobbler

All-American Potato Salad

Grandma's Potato Salad

Individual Berry Crisps

Apple Cobbler

Sour Cherry-Fruit Slump

See More Popular Recipes »

No-Fuss Cobblers & Crumbles

Al Fresco Potato Salads

Fresh Off the Cob: Corn Salads

Full of Beans: Side Salads

Fried in a Flash: Quick Shrimp Sautes

Chilled-Out Pies

See More Popular Recipe Collections »

chicken

pasta

appetizer

ice cream

casserole

pie

breakfast

shrimp

cake

beef

mexican

salad

See More Popular Keywords »

Shopping Ideas and Offers

Shallow Sauce Pan
By Calphalon
$ 39.99
More Info

Nickel Pearl Stand Mixer
By KitchenAid
$ 399.95
More Info

Cherry Red Soup Pot
By Le Creuset
$ 164.95
More Info

More Related Products »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

Healthy Recipes from Taste of Home