Polenta is fast becoming a standard selection on
restaurant menus these days because the simple taste
and texture of cornmeal provides a perfect base for
other flavors. In this side dish, it is a soothing
complement to hot and spicy ingredients.
2 cloves garlic, minced
1/2 medium onion, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 poblano, ancho, or chili pepper, seeded and thinly sliced
1/2 pound mushrooms, thinly sliced
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
Salt (optional)
Freshly ground black pepper
1/2 cup flour
1/2 teaspoon salt (optional)
1 teaspoon baking powder
1-1/2 cups cornmeal
1/2 cup egg substitute
2 cups nonfat milk
Preheat the oven to 350 degrees. In a medium nonstick
skillet over high heat, add 3 tablespoons water, garlic, onion, peppers,
mushrooms, oregano, salt, if using, and pepper. Lightly
spray the mixture with and cook for about
5 minutes, stirring occasionally. Remove from the heat
and set aside.
Meanwhile, in a large bowl, combine the flour, 1/2
teaspoon salt, if using, baking powder, and cornmeal and
mix well. Add the eggs and milk and stir until thick and
smooth. Pour the batter into an ovenproof skillet,
spreading it evenly with a rubber spatula. Place the
skillet over low heat and cook, covered, stirring
occasionally, for 10 minutes. Remove the skillet from the
stove and spread the pepper mixture on top of the
polenta. Bake, uncovered,
for 10 minutes.
Turn the oven to broil and place the polenta under the
broiler until golden brown. Slice into wedges and serve
immediately.
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