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Sauteed Polenta Deluxe
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
4 cups vegetable broth
Butter 8 inch round cake pan. Bring chicken stock to boil, add polenta and simmer for 3 minutes, stirring. Remove from heat and stir in cheese, basil, olives and tomatoes. Press mixture firmly into pan and refrigerate until firm. Dump polenta onto cutting board and with sharp knive cut polenta into 16 wedges. Sprinkle tops and bottoms of wedges with flour and shake off excess. Heat saute pan with olive oil, and saute polenta wedges untill browned and crisp, turning over once.
Recipe created 2003-02-03.