Ingredients
- Coulis:
- 1 red bell pepper, roasted and seeded
- 1 garlic clove
- 1 Tbsp. water
- Polenta:
- 1¾ cups 1% milk
- 1¾ cups water
- 1 Tbsp. olive oil
- ¼ tsp. salt
- 1 cup cornmeal
- 2 Tbsp. grated Parmesan cheese
- Optional Garnishes*:
- 1 Tbsp. chopped fresh thyme
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Instructions
- In a blender or food processor, combine the roasted pepper, garlic and 1 tablespoon of the water. Process until smooth; set the coulis aside.
- Preheat the oven to 450ºF. Lightly coat a 9″ round cake pan with cooking spray.
- In a large saucepan, combine the milk, remaining water, olive oil, and salt. Whisk in the cornmeal and place over medium heat. Whisk constantly until the polenta begins to thicken.
- Reduce the heat to low and resume stirring with a wooden spoon. Cook, stirring frequently, until the polenta pulls away from the sides of the pan (45-50 minutes).
- Stir in the coulis. Pour the mixture into the prepared cake pan and sprinkle with the cheese.
- Bake until firm (15-20 minutes). Let stand in the pan for 10 minutes before serving. Cut into wedges and sprinkle with the thyme.