Mediterranean Grilled Polenta With a Tomato Compote |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a perfect starter dish. I would replace this with a salad any day. I take advantage of prepared polenta cut into slices to make it a bit easier. Fresh tomato and basil make this a perfect dish. This was recreated from a dish I had at a wedding a few years back. I absolutely loved the taste and thanks to a server who was nice enough to get me the ingredients ... well most of them, this is the end result. I serve this all the time at parties and every one loves it. It is a nice change from the traditional salad to start the dinner. Ingredients:
24 ounces herb prepared polenta |
1/4 cup roasted red pepper (now you can always make your own, but i always have a jar on hand) |
1 large yellow tomatoes, fine chopped (yellow is important, it has a sweeter taste) |
1 medium sweet onion (cut in thick slices) |
4 tablespoons pitted kalamata olives, cut in half |
1/3 cup chickpeas, rinsed and drained |
3 tablespoons crumbled feta |
3/4 cup dry white wine |
3 garlic cloves, rough chopped (smashed, skins removed) |
3 tablespoons basil, fine chopped |
5 tablespoons olive oil (2 for compote, 2 for polenta, 1 for garnish) |
2 tablespoons butter |
1/4 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
Directions:
1. Compote - In a medium sauce pan, add 2 tablespoons of the olive oil and bring to medium heat. Add the garlic and cook 3-4 minutes. Once nice and brown, add the tomatoes, roasted and yellow along with the peppers to the pan and cook about 15 minutes until very soft.
2. Wine - As the tomatoes cook add the wine to a small sauce pan and let it reduce on medium heat. You want it to reduce so you end up no more than 2-3 tablespoons of wine.
3. Polenta and Onion - Now as the wine reduces, grill the polenta and onions. I slice the polenta into 1/2 thick slices as well as the onion and then brush the grill pan with the olive oil and grill both until golden brown on each side. Now you can do this in a skillet, but I prefer the outdoor grill or a indoor grill pan.
4. Finishing the Compote - Add the butter to the wine and mix well. Then add another teaspoon of olive oil, chick peas and olives to the tomato mix. Cook another 3-4 minutes as you finish the polenta and the onion slices. Then stir in salt, pepper, and the fresh basil.
5. Plate - Arrange the grilled polenta on the plate and top with the tomato compote, grilled onion rings, drizzle with the last tablespoon of olive oil and the feta. You can add a few fresh basil leaves if you want to garnish.
6. NOTE: You can make the tomato compote the day ahead and just heat up before you use it. Just do not add the basil until you are ready to serve it.
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