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Add some playfulness to your meal with these brightly coloured and tasty polenta wedges
Have a polenta party with these versatile wedges
Serve these tasty polenta wedges with black beans, salsa and/or a dollop of sour cream. Remember that you can freeze fresh summer corn in its inner wrapper leaves to enjoy sweet kernels any time of year.
TIP: When cooking polenta, choose a large pot with high sides because polenta spits as it cooks!
250 mL (1 cup) red onions, diced
60 mL (¼ cup) dried peppers or 125 mL (½ cup) fresh peppers, chopped up fine
2 mL (½ tsp.) dried red chilies, crushed
2 mL (½ tsp.) dried basil
5 mL (1 tsp.) black pepper
250 mL (1 cup) tomato juice
375 mL (1½ cups) coarse cornmeal
1. Throw the sundried tomatoes, dried peppers (if using) and garlic cloves into a food processor and whiz into small pieces.
2. Heat the oil in the cooking pot, and sauté the onions, fresh peppers (if using), chilies, oregano, basil, salt and black pepper with the whizzed mixture, until the onions are soft. Add the vegetable stock, tomato juice and corn kernels and bring to a boil.
3. Slowly add the cornmeal, whisking constantly.
4. Reduce the heat, and cook for approximately 10 minutes, until the polenta has thickened and comes off the side of the pot.
5. Pour the polenta onto a baking sheet, spreading to about a 2.5-cm (1-in.) thickness.
6. Leave to cool. Cut into 10-cm (4-in.) squares, and store refrigerated, placed between sheets of waxed paper in a sealed glass container.
7. To serve as polenta wedges, cut the squares in half. Polenta will store well for up to a week.
Originally published in BC Home & Garden magazine. For regular updates, subscribe to our free Home and Garden e-newsletters, or purchase a subscription to the magazine.