hot polenta bread
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| recipe by :michael chiarello |
| serving size : 6 preparation time :0:00 |
| categories : |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 2 cup | all-purpose flour |
| 1-1/2 cup | fine grind polenta |
| 1 cup | asiago cheese -- grated |
| 1/3 cup | green onion -- finely chopped |
| 1/4 cup | granulated sugar |
| 2 Tbsp | baking powder |
| 2 tsp | baking soda |
| 1-1/2 tsp | sea salt -- preferably gray salt |
| 4 | extra large eggs -- whisked |
| 1-1/2 cup | buttermilk |
| 1/2 cup | hot peppers alla padella -- recipe follows |
| 1/4 lb. | unsalted butter -- melted |
| | hot peppers alla padella |
| 2 Tbsp | extra-virgin olive oil |
| 1 lb. | green bell peppers -- cut into 1" pieces |
| 2 | jalapenos -- sliced 1/8" thick |
| 2 tsp | sea salt -- preferably gray salt |
| 1 cup | fresh tomato puree -- *see note |
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| preheat the oven to 350 degrees. generously butter a 9 by 13-inch |
| baking dish. |
| in a large bowl, stir the flour, polenta, cheese, green onion tops, sugar, |
| baking powder, baking soda and salt. in another bowl, whisk together the |
| eggs, buttermilk, hot sauce and melted butter. add the liquid ingredients |
| to the dry ingredients and stir with a rubber spatula just until blended - |
| do not over mix. |
| transfer the batter to the prepared pan and level it with a rubber |
| spatula. bake until the bread is golden brown and firm to the touch, about |
| 35 minutes. cool briefly, then cut into squares and serve warm. |
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| hot peppers alla padella |
| in a non-reactive saucepan, heat the olive oil. when the oil is hot add |
| the bell peppers, jalapenos and sea salt. cook over medium high heat for |
| about 15 minutes or until the peppers are partially tender. stir the |
| bottom from time to time, adjusting the heat as necessary so that they |
| don't brown. there will still be some liquid left in the pot. |
| add the tomatoes, lower the heat to a simmer and continue cooking for |
| about 30 minutes, to reduce the tomato juice and finish cooking the |
| peppers. add additional salt, if needed. serve warm or room temperature |
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| notes : * peel, seed and puree 1 pound of ripe tomatoes in a food |
| processor. |
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| * exported from mastercook * |
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| (ID: 75913) Mirror: rec.food.recipes: Sat, Sep 25, 2004 |