FOOD : RECIPE OF THE WEEK : GRILLED POLENTA CAKES WITH TOMATO SAUCE

BY CHEF  RANJAY TIWARI

CHEF de CUISINE,

THE WESTIN, RAJARHAT

INGREDIENTS:

 

For the Polenta Cakes:

– 1 cup coarsely ground yellow cornmeal (polenta)

– 4 cups water

– 1 teaspoon salt

– 1/2 cup grated Parmesan cheese

– 2 tablespoons butter

– Cooking oil for grilling

 

For the Tomato Sauce:

– 2 cups canned crushed tomatoes

– 2 cloves garlic, minced

 

– 1/2 teaspoon dried basil

– 1/2 teaspoon dried oregano

– Salt and pepper to taste

– 1 tablespoon olive oil

– Fresh basil leaves for garnish (optional)

 

METHOD:

For the Polenta Cakes:

 

1. In a large saucepan, bring 4 cups of water to a boil. Add salt.

 

2. Slowly pour the cornmeal into the boiling water while whisking continuously to avoid lumps.

 

3. Reduce the heat to low and cook the polenta, stirring constantly, for about 15-20 minutes or until it

becomes thick and pulls away from the sides of the pan.

 

4. Remove the polenta from heat and stir in the grated Parmesan cheese and butter until well

combined.

 

5. Grease a square or rectangular dish with cooking oil. Pour the hot polenta into the dish, spreading it

evenly to form a uniform layer. Let it cool and set for at least 30 minutes, or you can refrigerate it to

speed up the cooling process.

 

6. Once the polenta has cooled and set, use a knife or cookie cutter to cut it into desired shapes, such as

squares or rounds.

 

7. Preheat your grill to medium-high heat. Brush the polenta cakes with a little cooking oil to prevent

sticking.

 

8. Grill the polenta cakes for about 3-4 minutes on each side, or until they have nice grill marks and are

heated through. Remove from the grill and set aside.

 

For the Tomato Sauce:

 

1. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for a minute until

fragrant.

 

2. Add crushed tomatoes, dried basil, dried oregano, salt, and pepper. Stir well.

 

3. Simmer the sauce for about 10-15 minutes, stirring occasionally, until it thickens slightly.

 

4. Taste the sauce and adjust the seasonings if needed.

 

To Serve:

 

Place the grilled polenta cakes on a serving plate and top them with the tomato sauce. Garnish with

fresh basil leaves if desired. Serve hot as an appetizer or side dish.