Ingredients
-
4 cups chicken stock (using water makes this a vegetarian dish)
-
1 cup coarsely-ground cornmeal (, finely ground won't work as well)
-
salt
-
freshly ground black pepper
-
1/2 cup grated parmesan cheese
-
1/4 lb fresh green beans, trimmed
-
1 tablespoon olive oil
-
2 cloves garlic, thinly sliced
-
1 sweet red pepper, thinly sliced
Instructions
- Over medium heat in a large pot, bring stock to a boil (use water to make this a vegetarian dish).
- Very slowly, whisk in cornmeal.
- Lower heat and simmer for 15 minutes, whisking very frequently; polenta will be thick.
- Season well with salt and pepper and, with a wooden spoon, beat in the cheese.
- Oil an 8-inch baking dish and pour polenta in; smooth top and set aside to cool.
- Preheat oven to 400F degrees.
- Cut polenta into squares and place on an oiled baking sheet.
- Bake for 15 minutes or until polenta squares are slightly browned.
- Meanwhile, bring a small pot of water to boil and add beans.
- Cook for 2 minute; drain; rinse under cold water and set aside.
- In a skillet over medium-high heat, heat olive oil; when hot, add garlic, red pepper and the beans.
- Saute until peppers have softened and garlic is golden, about 5 minutes.
- Season veggies with salt and pepper.
- Place polenta squares on a serving platter and top with veggies; serve immediately.