POLENTA SQUARES WITH ROASTED ARTICHOKE AND RED PEPPER TAPENADE
- TAPENADE INGREDIENTS:
- 1/2 cup roasted red pepper
- 1/2 cup canned artichoke hearts
- 2 cloves garlic, minced
- 3 tbsps olive oil
- 1 tsp red wine vinegar
- 1 tsp smoked paprika
- 1/2 tsp chipotle chili powder
- Kosher salt and fresh ground pepper to taste
- POLENTA INGREDIENTS:
- 4 cups chicken stock
- 1 cup polenta (not instant)
- 1/4 cup grated parmesan
- 1 tbsp salted butter
- 1 1/2 tbsps smoked paprika
- 2 tsps chipotle chili powder
Drain artichoke hearts and put on a hot grill just long enough to get grill marks. If you cannot do this step, it is ok, the tapenade just won’t have as much of a grilled flavor. Add all ingredients to a food processor and pulse it until items are mixed and chopped into small pieces, but not pureed.
Bring the 4 cups of stock to a boil in a large saucepan. Whisk in the polenta in a thin stream. Cook the polenta over low heat, whisking constantly, until it begins to thicken, about 5 minutes. Continue cooking over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 30 minutes. Stir in the butter and parmesan cheese, and season the polenta with salt to taste. Spread polenta in a 9 x 9 baking dish, let cool, then refrigerate for at least 2 hours until it becomes firm.
To serve, heat a frying pan with a generous amount of oil. Cut the polenta into serving size squares (3” x 3”). Place each piece in the hot oil and cook for 2 to 3 minutes until crisp on the outside. Turn the polenta over and repeat. Remove polenta from the pan. Mix the paprika and chili powder together. Sprinkle on both sides of the polenta, I use a salt shaker for this, allowing me to sprinkle it on evenly and as lightly as I want it. Top with roasted artichoke and red pepper tapenade. Serve with a class of 2017 1850 Wine Cellars Tempranillo.