Tricolour Peppers On Garlic-Polenta Crostini Recipe
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Ingredients
PEPPERS:
2 large red bell peppers (about14ounces total), halved lengthwise and deeded
2 large green bell peppers, halved lengthwise and deeded
2 large yellow bell peppers, halved lengthwise and deeded
4 cloved garlic
1/4 cup balsamic vinegar
1/2 cup chopped fresh basil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
CROSTINI:
3 cloved garlic, quartered
1/4 cup water
2 cups skim milk
2/3 cup buttermilk
1/4 teaspoon salt
1 teaspoon sugar
1 cup instant polenta
Directions
Preheat the broiler and cover the rack with aluminum foil.
Place the bell peppers on the rack, cut side down, 2 to 3 inches from the heat source.
Broil for about 5 minutes, until charred.
Remove carefully and seal in an airtight plastic bag.
Let cool for about 10 minutes.
Remove the peppers from the plastic bag, rub off the skin, slice into narrow strips, and set aside in a nonreactive bowl.
With a press, crush the garlic cloves into a small bowl.
Add the remaining ingredients.
Mix until the sugar is completely dissolved.
Pour this mixture over the sliced peppers and mix well, making sure the peppers are thoroughly coated.
Cover and chill in the refrigerator for 2 hours, to allow the flavors to meld.
To make the crostini, put the quartered garlic and water in a small saucepan and bring to a boil over medium heat.
Cover, lower the heat, and simmer for about 10 minutes, until the garlic is tender.Transfer the contents of the saucepan to a small bowl and mash the garlic with a fork.
The mixture will not be completely smooth but should be free of any large pieces of garlic.
Combine the skim milk, buttermilk, salt, and sugar in a saucepan and bring to a simmer over medium heat.
Whisk in the mashed garlic.
Slowly add the instant polenta while whisking, then lower the heat.
Continue to cook for about 5 minutes, stirring with a wooden spoon, until the mixture is thick, smooth, and separates easily from the sides of the pan.
Pour into a nonstick 8 inch loaf pan, cover, and refrigerate for 2 hours.
Preheat the grill or broiler.
Remove the polenta from the pan and cut it into 1/2 inch slices.
Cut each slice in half on the diagonal.
Grill or broil 1 to 2 minutes per side, until brown.
If using the grill, you may want to brown the short sides as well, 30 seconds to 1 minute each.
For each portion, serve 4 pieces of grilled polenta placed on the plate in a pinwheel arrangement and topped with chilled marinated pepper slices.
Place the bell peppers on the rack, cut side down, 2 to 3 inches from the heat source.
Broil for about 5 minutes, until charred.
Remove carefully and seal in an airtight plastic bag.
Let cool for about 10 minutes.
Remove the peppers from the plastic bag, rub off the skin, slice into narrow strips, and set aside in a nonreactive bowl.
With a press, crush the garlic cloves into a small bowl.
Add the remaining ingredients.
Mix until the sugar is completely dissolved.
Pour this mixture over the sliced peppers and mix well, making sure the peppers are thoroughly coated.
Cover and chill in the refrigerator for 2 hours, to allow the flavors to meld.
To make the crostini, put the quartered garlic and water in a small saucepan and bring to a boil over medium heat.
Cover, lower the heat, and simmer for about 10 minutes, until the garlic is tender.Transfer the contents of the saucepan to a small bowl and mash the garlic with a fork.
The mixture will not be completely smooth but should be free of any large pieces of garlic.
Combine the skim milk, buttermilk, salt, and sugar in a saucepan and bring to a simmer over medium heat.
Whisk in the mashed garlic.
Slowly add the instant polenta while whisking, then lower the heat.
Continue to cook for about 5 minutes, stirring with a wooden spoon, until the mixture is thick, smooth, and separates easily from the sides of the pan.
Pour into a nonstick 8 inch loaf pan, cover, and refrigerate for 2 hours.
Preheat the grill or broiler.
Remove the polenta from the pan and cut it into 1/2 inch slices.
Cut each slice in half on the diagonal.
Grill or broil 1 to 2 minutes per side, until brown.
If using the grill, you may want to brown the short sides as well, 30 seconds to 1 minute each.
For each portion, serve 4 pieces of grilled polenta placed on the plate in a pinwheel arrangement and topped with chilled marinated pepper slices.
