Polenta with Red Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tasty twist on Italian Ingredients:
4 cups water |
1/2 tsp salt |
1 3/4 cups cornmeal |
1 tbsp sunflower oil |
1/3 cup onion, finely chopped |
1/3 cup carrots, finely chopped |
1 red pepper, diced |
3/4 cup water |
1/4 cup pizza sauce |
1/4 cup salsa |
1/4 tsp cayenne |
1 garlic clove, minced |
10 g cilantro, 3 sprigs, chopped |
1/8 cup raw sugar, (dried cane juice) |
4 tbsp tapioca starch |
4 tbsp cold water |
2 green onions, sliced |
Directions:
1. Bring water and salt to a boil,
2. Slowly add the cornmeal whisking vigorously until it thickens.
3. Let it return to a boil and let simmer for 20 minutes covered.
4. Lightly oil an 8 x 8 round pan
5. Wet your hands and pat the down until it is smooth.
6. Saute the carrots, onions and pepper for 5 minutes
7. Add the water and seasonings and blend in a blender.
8. Place in a pot and bring to a boil.
9. Dissolve the tapioca in the cold water and whisk it into the sauce to thicken it.
10. Slice the polenta into wedges and fry or grill, serve covered with the sauce and garnish with the green onions.
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