Tapas Spanish Appetizers/Anne Wilson 2000

Tapas-Baked Polenta with Spicy Relish
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
48 each 20 minutes + 2 hours refrigeration 1 hour 10 minutes 25 N/A 1.5g N/A 1.5g 0.5g 3mg


INGREDIENTS:
2-1/2 cups milk 2/3 cup cornmeal 2 tablespoons butter, diced
1 tablespoon olive oil 1 tablespoon cornmeal, extra SPICY RELISH: 1 tablespoon oil
2 red onions, coarsely chopped 9 small plum tomatoes, coarsely chopped 1 large fresh red chile, finely chopped
1/4 teaspoon Mexican chili powder, or to taste 1 tablespoon soft brown sugar 1 tablespoon red wine vinegar



1 Bring the milk to a boil in a saucepan. Reduce the heat and whisk in the cornmeal in a stream until it thickens, then stir constantly with a wooden spoon for 20 minutes until it leaves the side of the pan.
2 Remove from the heat and stir in the butter. Season to taste. Spoon and spread into a greased rectangular cake pan about 12x8 inches. Smooth the polenta and refrigerate for 2 hours, or until set.
3 To make the spicy tomato relish, heat the oil in a saucepan, add the chopped onions and cook, stirring, over high heat, for 3 minutes. Add the tomatoes, chile, chili powder, sugar and vinegar. Simmer, stirring occasionally, for 20 minutes, or until thickened. Season well.
4 Preheat the oven to 400 F. Turn the polenta out, cut into 2 inch squares, then into triangles. Place on a baking sheet covered with parshment (silicone) paper, brush with olive oil and sprinkle with the extra cornmeal. Bake for 10 minutes, or until the polenta is golden and has a crust. Serve hot or warm with the warm relish.

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