*  Exported from  MasterCook  *
                       POLENTA WITH TOMATOES & OLIVES
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Polenta
    3       oz           Stoned olives (optional)
                         -----FOR THE TOMATO SAUCE-----
    1 1/4   lb           (generous) canned tomatoes
    1       lg           Onion
    1       tb           Olive oil
                         Garlic, bay, rosemary, thyme
                         -- (or herbs of your choice)
   Bring 1-3/4 pints salted water to the boil.  Reduce the heat to low and add
   the grain as though you were making porridge: let the polenta trickle
   slowly through your fingers and stir the contents of the pan very
   vigorously all the time to prevent lumps forming.  Cook over the gentlest
   possible heat for about 20 minutes, stirring more or less continuously -
   like porridge and semolina, polenta is a great sticker.   The mixture is
   ready when it begins to come away from the sides of the pan, is perfectly
   smooth and so thick that your wrist aches from stirring.  Away from the
   heat beat in 1 tablespoon oil, the stoned olives if using them, and some
   salt and pepper.  Use the remaining 1 tablespoon oil to grease the interior
   of an 11-12 inch frying pan.  Turn the polenta into the frying pan, pack it
   down smoothly and level the top with an oiled spoon.  Set aside for a
   couple of hours until the polenta is cold and solid.  Loosen it with a
   palette knife, turn it out of the pan and cut into 6-8 wedges.
   To make the sauce, chop the onion finely and sweat it in the oil for 10-12
   minutes.  Add the roughly chopped tomatoes and their juices, several cloves
   of finely chopped garlic and a little bouquet of rosemary, bay and thyme,
   or plenty of well-flavoured herbs of your choice.  Let the mixture bubble
   away gently for 40 minutes or so, just stirring occasionally, until reduced
   to a rich and fragrant sauce.  Remove the bouquet of herbs, season with
   salt and pepper and add extra fresh chopped herbs to taste.
   Fry the wedges of polenta in very hot olive oil or unsalted butter, or a
   mixture of the two, for 4-5 minutes on each side until lightly crusted and
   heated right through.  Serve piping hot with the garlicky tomato sauce, and
   with a bowl of olives or grated Parmesan if you wish.  In the Veneto
   polenta sometimes accompanies small silvery fried fish, or a dish of
   Fergato alla Veneziana.  Quail or other tiny game birds threaded on to
   skewers and cooked on a spit, or a saute of chicken livers, and grilled
   sausages, are other good choices but polenta can be served on its own just
   as well.
   Source: Philippa Davenport in “Country Living” (British), February 1988.
   Typed for you by Karen Mintzias
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