Recipe for Polenta Gnocchi with Dried Tomato Chutney 
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Yield:
4
Ingredients:
Amount Ingredient
Polenta Gnocchi: ----------------
2 cup low-fat (1%) milk (470 ml)
1/2 cup vegetable broth (120 ml)
1 cup polenta or yellow cornmeal (138 g)
1/2 tsp salt
1 tsp chopped fresh sage or 1/4 teaspoon ground sage
1 lrg egg
1 tbl butter or margarine
1/2 cup finely shredded Parmesan cheese (20 g)
----------------- Dried Tomato Chutney: ----------------
1 cup dried tomatoes (not oil-packed) (about 2 1/2 oz./70 g)
1 lrg jar diced pimentos (about 4 oz./115 g)
1/2 cup drained capers (85 g)
4 x cloves garlic peeled
2 tbl chopped fresh basil or 2 teaspoons dried
basil
1 tbl olive oil (15 ml)
4 tsp marsala or port (or to taste) (20 ml)
1 tsp Dijon mustard
----------------- Garnish: ----------------
Instructions:
Instructions: Preparation Time: 30 minutes, plus 15 minutes for polenta to stand

Cooking Time: About 45 minutes

In a 4- to 5-quart (3.8- to 5-liter) pan, bring milk and broth just to a boil over medium-high heat. Stir in polenta, salt, and chopped sage. Reduce heat and simmer, uncovered, stirring often and scraping pan bottom with a long-handled spoon (mixture will spatter), until polenta tastes creamy (about 15 minutes). Remove from heat and stir in egg and butter. Working quickly, brush a 9- by 13-inch (23- by 33-cm) baking pan liberally with water; then spoon polenta into pan and spread to make level. Let stand in pan on a rack for 15 minutes. Then cut polenta diagonally into diamonds, making cuts about 1 1/2 inches (3.5 cm) apart. Carefully arrange polenta pieces, overlapping slightly, in a greased shallow 1 1/2- to 2-quart (1.4- to 1.9-liter) casserole. (At this point, you may let cool, then cover and refrigerate until next day.) Sprinkle with cheese and bake, uncovered, in a 350 degree F (175 degree C) oven until hot and tinged with brown (about 20 minutes; about 35 minutes if refrigerated).

Meanwhile, place tomatoes in a small bowl and add boiling water to cover. Let stand until soft (about 10 minutes). Drain well; squeeze out excess liquid. Transfer tomatoes to a food processor or blender. Add 1/3 cup (80 ml) water, pimentos, capers, garlic, basil, oil, marsala, and mustard. Whirl until mixture is pureed and has a spoonable consistency. If chutney is too thick, add a little more water. Transfer to a small bowl.

Divide gnocchi among 4 individual plates; garnish with sage sprigs. Offer chutney to add to taste.

Description: "Crunchy on the outside and creamy-textured within, these baked polenta cutouts are enhanced with an unusual chutney based on sweet, richly flavored dried tomatoes, capers, and pimentos." tml"

NOTES :

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