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Wednesday, March 16, 2011

Endive Seasoned Polenta

3 C water
1/2 tsp. sea salt
1 C fine cornmeal

Bring water to boil and add sea salt.  Once boiling, add cornmeal in a thin steady stream, whisking to prevent lumps.  Lower heat and simmer for 10 minutes.

1 head curly endive
3 cloves minced garlic
1 1/2 Tbl. olive oil
dash sea salt
1/2 cup grated Pecorino or Romano (Sheep cheese)

Next: rinse 1 head curly endive, shake dry and chop finely.  Saute chopped garlic in olive oil (do not allow to brown) then add chopped endive.  Cook until bright green and volume reduces.  Add salt and pinch of red pepper flakes (optional).  Stir endive mixture and grated cheese into polenta.  Spread into an ovenproof

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