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Polenta With Roasted Red Pepper Coulis - from Chateau Elan Winery and Resort
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From the Menu of ... Chateau Elan Winery and Resort
100 Rue Charlemagne, Braselton
1-800-233-9463
Q: I recently had lunch at Château Élan and had a very good grits dish. It was served in a pie shape and had cilantro and red pepper with some kind of sauce. Do you or any or your readers have a recipe similar to this? It was delicious. -- Chris Livingstone, Cherry Log
A: We went directly to the source and got the recipe from Château Élan executive chef Marc Suennemann, who confirmed that this is, indeed, a grits dish — of the Italian variety. “Polenta, the Italian grits, is a staple of northern Italy,” he said. This dish often is served at banquets at Château Élan, so if you go to a special event there, you may very well be served Polenta With Roasted Red Pepper Coulis.
Polenta is not difficult to make, but the cornmeal must cook under a watchful eye for several minutes to fully thicken. While it cooks, you can roast the red peppers for the coulis.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 45 minutes Total time: 4 hours Serves: 12 appetizer servings
Ingredients:
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FOR THE POLENTA:
3 tablespoons olive oil, divided
3/4 cup finely minced shallots
Kosher salt, divided
2 cloves garlic, finely minced
1 quart reduced-sodium chicken broth
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
2 ounces Parmesan cheese, grated
Freshly ground white or black pepper, or to taste
FOR THE COULIS:
Hands on: 30 minutes Total time: 45 minutes
12 servings (makes about 4 cups)
4 red bell peppers
2 tablespoons extra-virgin olive oil, divided
1/2 cup thinly sliced yellow onion (about 1/2 medium onion)
1/2 cup thinly sliced leeks, white and very light green part only (about 1 leek)
1 tablespoon minced garlic
2 fresh basil leaves
1/2 teaspoon dried oregano
1 tablespoon fresh cilantro leaves
2 to 3 cups vegetable stock, divided
Salt and pepper
Instructions:
FOR THE POLENTA:
In a large saucepan over medium heat, add 2 tablespoons olive oil. Add the shallots, sprinkle with salt and sauté until the shallots begin to turn translucent, 2 to 3 minutes. Reduce heat to low, add the garlic and sauté for 1 to 2 minutes, making sure the garlic does not burn.
Increase heat to high, add the chicken broth and bring to a boil. Very gradually, add the cornmeal while continually whisking, incorporating each addition fully to prevent lumping. Once you have added all the cornmeal, reduce heat to medium-low and cook for 20 to 25 minutes, stirring frequently to prevent the polenta from sticking to the bottom of the saucepan. Add the butter and Parmesan cheese and season generously to taste with salt and pepper.
Pour the polenta into a 9-by-13-inch pan that has been lightly oiled and lined with parchment paper. Place in the refrigerator to cool completely, 2 to 3 hours.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds or triangles. Brush each side with the reserved olive oil and reheat over medium heat in a nonstick skillet or grill.
FOR THE COULIS:
Using a gas burner or a grill, place the red peppers close to the flame and roast, turning frequently with tongs, until blackened. Place the peppers in a brown paper bag and close tightly. Allow the peppers to cool for 10 minutes. Then rub away the blackened skin under cool running water. Remove the stem and seeds and pat dry. Coarsely chop the roasted red pepper flesh.
In a saucepan over medium heat, add 1 tablespoon olive oil. Add the peppers, onion, leeks and garlic and sauté for 3 minutes or until the garlic is slightly brown. Add the basil, oregano and cilantro, along with 2 cups vegetable stock and salt and pepper to taste. Simmer over medium-high heat for about 10 minutes. Cool slightly, pour the mixture into a food processor or blender and puree until smooth, while slowly drizzling the remaining olive oil into the pitcher. The sauce should be a medium consistency; if it is too thick, add more vegetable stock. Strain the mixture through a coarse strainer. Serve with the polenta.
In a large saucepan over medium heat, add 2 tablespoons olive oil. Add the shallots, sprinkle with salt and sauté until the shallots begin to turn translucent, 2 to 3 minutes. Reduce heat to low, add the garlic and sauté for 1 to 2 minutes, making sure the garlic does not burn.
Increase heat to high, add the chicken broth and bring to a boil. Very gradually, add the cornmeal while continually whisking, incorporating each addition fully to prevent lumping. Once you have added all the cornmeal, reduce heat to medium-low and cook for 20 to 25 minutes, stirring frequently to prevent the polenta from sticking to the bottom of the saucepan. Add the butter and Parmesan cheese and season generously to taste with salt and pepper.
Pour the polenta into a 9-by-13-inch pan that has been lightly oiled and lined with parchment paper. Place in the refrigerator to cool completely, 2 to 3 hours.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds or triangles. Brush each side with the reserved olive oil and reheat over medium heat in a nonstick skillet or grill.
FOR THE COULIS:
Using a gas burner or a grill, place the red peppers close to the flame and roast, turning frequently with tongs, until blackened. Place the peppers in a brown paper bag and close tightly. Allow the peppers to cool for 10 minutes. Then rub away the blackened skin under cool running water. Remove the stem and seeds and pat dry. Coarsely chop the roasted red pepper flesh.
In a saucepan over medium heat, add 1 tablespoon olive oil. Add the peppers, onion, leeks and garlic and sauté for 3 minutes or until the garlic is slightly brown. Add the basil, oregano and cilantro, along with 2 cups vegetable stock and salt and pepper to taste. Simmer over medium-high heat for about 10 minutes. Cool slightly, pour the mixture into a food processor or blender and puree until smooth, while slowly drizzling the remaining olive oil into the pitcher. The sauce should be a medium consistency; if it is too thick, add more vegetable stock. Strain the mixture through a coarse strainer. Serve with the polenta.
Notes:
(Photo by Larry Mayran of Chateau Elan)
Total cooking time for the polenta includes 2-3 hours of refrigerated cooling time.
Made from cornmeal, polenta can be served as a first course, a side dish or even breakfast. Mixing in Parmesan cheese or Gorgonzola cheese can enhance or change the flavor.
This summery sauce is great with polenta and many other foods. Try it with grilled chicken or fish.
When blending hot liquids: Remove the liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
Total cooking time for the polenta includes 2-3 hours of refrigerated cooling time.
Made from cornmeal, polenta can be served as a first course, a side dish or even breakfast. Mixing in Parmesan cheese or Gorgonzola cheese can enhance or change the flavor.
This summery sauce is great with polenta and many other foods. Try it with grilled chicken or fish.
When blending hot liquids: Remove the liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
Nutrition:
Polenta, per serving: 144 calories (percent of calories from fat, 49), 7 grams protein, 12 grams carbohydrates, 1 gram fiber, 8 grams fat (3 grams saturated), 11 milligrams cholesterol, 263 milligrams sodium.
Coulis, per serving: 67 calories (percent of calories from fat, 41), 2 grams protein, 8 grams carbohydrates, 2 grams fiber, 3 grams fat (trace saturated), trace cholesterol, 273 milligrams sodium.
Coulis, per serving: 67 calories (percent of calories from fat, 41), 2 grams protein, 8 grams carbohydrates, 2 grams fiber, 3 grams fat (trace saturated), trace cholesterol, 273 milligrams sodium.
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