1 ½ cups Polenta Corn Meal Mix
2 ½ Cups Milk mixed with 2 cups Water
6 tbsp butter (divided)
1 tsp minced garlic
2 tbsp diced shallots
1 roasted red pepper (skin peeled off, deseeded and diced)
1 ½ tsp sea salt
½ cup parmesan cheese
On medium grill, place red pepper and allow to roast until skin is charred – turning for all sides. Immediately after removing from heat, place in bowl and cover with plastic saran wrap. Allow red pepper to “steam” in bowl for about 20 minutes. Remove wrap and with a paper towel, remove the charred skin from pepper. Cut open, scrape out seeds and then dice it up to use in recipe. Set aside.
In sauté pan, to 2 tbsp butter, add garlic, shallots – sauté a bit and then add milk/water mixture. Allow to come to a boil. Add polenta corn meal to boiling liquid – turning down heat when adding. Wisk until mixture gets thick. Add sea salt.
Remove from heat. Add remaining butter, parmesan cheese and fold in roasted red peppers. Mixture serves about 8-10 people. Can be served warm as a side dish OR put in a 9X13 casserole dish and allowed to cool, then cut into squares.