Polenta with Roasted Red Pepper Sauce
Wedges of blue cheese-infused polenta served with roasted red pepper sauce and a garnish of crumbled blue cheese.
3/4 cup yellow cornmeal
2 cups boiling water
6 ounces blue cheese (crumbled)
Salt and pepper
2 (12-ounce) jars roasted red peppers (drained, puréed)
2 teaspoons granulated sugar
- Gradually stir cornmeal into boiling water in large saucepan; cook over low heat until thick, stirring constantly. Stir in 4 ounces blue cheese; season with salt and pepper. Pour into buttered 8-inch cake pan and chill (1 hour).
- Heat puréed peppers and sugar in small saucepan until hot.
- Cut polenta into wedges; sauté in oil until browned. Serve with pepper sauce and sprinkle with remaining blue cheese.
Makes 6 servings.
Recipe provided courtesy of the American Dairy Association.