Wednesday, August 12, 2015

Fried Polenta Triangles with Roasted Red Pepper Relish - 52 Side Dishes Recipes

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I will admit that I LOVE fried polenta.  The center is the familiar creamy, mellow, herbal and nutty cheese flavored texture we all know.  But the edges have a crispy nearly crunchy texture adds a whole new taste, flavor and even creates and all new dish!

I made this dish for a catering job.  My client wanted something new, something that could be hand held size yet fresh and summery.

Well, my tomatoes are in, as well as a section of my garden with plenty of peppers.  So, you betcha, a red pepper summer fresh relish was a terrific attractive side dish to pair with the polenta.

Beautiful mix of colors, a unique mix of textures, summer fresh ingredients and easy to serve.


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Fried Polenta Triangles with Roasted
Red Pepper Relish

  • 6 Cups Water
  • 2 tsp Salt
  • 1-1/2 Cups Yellow Corn Meal (can use Polenta style Corn meal... Same results)
  • 1 Cup Fresh grated Parmesan Cheese (reserve a couple TBS for Garnish)
  • 1/4 Cup Fresh Herbs, Chopped. I used Rosemary and Thyme)
  • 1 TBS Fresh Ground Pepper
  • Canola Oil to cover 1/2 inch in frying pan
  • 1 Large Red Pepper, Core, White Membrane and Seeds Removed Roasted, Peeled and finely Diced
  • 1 Large Tomato, Peeled, Seeded and Finely Chopped
  • 1 Clove Garlic, Smashed and Minced
  • 1 tsp Ground Cumin
  • 1/4 tsp (to Taste) Cayenne Pepper
  • 1 TBS Olive Oil
  • 1 TBS Chopped Parsley
  • Juice and Zest of 1 Lemon
  • Salt and Pepper to taste
Cooking Directions
  1. FOR THE POLENTA... Butter a 9X13 Casserole Dish. In a large pot, bring the water to a boil. Add the salt and slowly stir in the polenta. Cook over medium heat, stirring every couple of minutes until the polenta pulls away from the sides and thickens, about 25-30 minutes. Add the cheese and herbs.
  2. Pour into the prepared pan and smooth. Allow to cool completely.
  3. Add Canola Oil to a large frying pan to a depth of 1/2 inch. Heat to a teperature of about 400 degrees.
  4. Cut the Polenta into 2 inch squares. Then cut each square diagonally to make triangles.
  5. Fry each side of the polenta until you get a crispy coating, with a golden brown and delicious look, about 7-10 minutes each side. Outside will be crisp, insode will be soft and creamy. Drain on a paper towel.
  6. FOR THE RED PEPPER RELISH... Cut the Red Pepper into quarters, remove stem, white membrane and seeds. Rub the pieces with a bit of Olive Oil just to moisten. Place on a lined rimmed cookie sheet and BROIL for about 5 minutes, until black blisters appear on the skin.
  7. Remove from the oven and cover loosely with a sheet of aluminum foil. Wait 15 minutes and then take a paper towel and rub the pepper, the skin will come off easily.
  8. Chop the Pepper.
  9. Cut an X into the tomato, shallow cut, you only want to pierce the skin. Dip the Tomato into boiling water and count to 10 slowly. Remove the Tomato from the water and the skin will peel easily.
  10. Dice the Tomato.
  11. In a mixing bowl, add the Pepper, Tomato, Garlic, Cayenne, Olive Oil, Parsley, Lemon Juice and Zest and mix well. Taste, add additional salt and pepper to taste.
  12. Arrange the triangles on a serving dish, add the Pepper relish for Garnish, top with additional bits of grated Parmesan Cheese. Serve warm to Room temperature and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!


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