Wedges of blue cheese-infused
polenta served with roasted red pepper sauce and a garnish of
crumbled blue cheese.
Polenta
with Roasted Red Pepper Sauce
- 3/4 cup yellow cornmeal
2 cups boiling water
6 ounces blue cheese (crumbled)
Salt and pepper
Butter
2 (12-ounce) jars roasted red peppers (drained, pureed)
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 pureed 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.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
