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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.
- 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 ounces 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
Companion recipe: Polenta Alla Romana
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 a boil; 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-inch-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.
nutrition information per serving
480 calories; 30g total fat; 25mg cholesterol; 1204mg sodium; 42g carbohydrates; 6g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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