Don't let the title of this dish scare you off.
This recipe does take some time. However, it is very well worth it.
Unlike the stinker I have in the oven right now.
I don't think it will make the blog, not looking too swell.
Red Pepper Coulis:
3 TBS corn starch
2 Cups veggie or chicken broth
1/2 cup butter
2 roasted red bell peppers, seeded and peeled
1 clove garlic
2 cups veggie or chicken stock
2 cups milk or cream (i think the cream makes this too heavy. i know i am usually all about cream)
1 cup cornmeal
2 cups grated Italian blend cheese
salt and pepper to taste
1/8 cup canola oil
1 onion medium diced
2 cloves garlic, chopped
2 carrot, peeled and diced medium
2 zucchini, medium dice
2 yellow squash medium dice
1 small can tomato paste
1/4 cup kalamata pitted black olives, cut in 1/2
1/8 cup kalamata olive juice
1 t. parsley
1 t. Italian spices
2 tsp. sugar
32 oz. pureed bottled tomatoes
Whisk the cornstarch into the broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering begin the polenta.
( Try not to drink the pepper sauce, it is soooooo good)
For the Polenta:
combine broth and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and cream. Stir in cheese, and season with pepper.
The cheese is salty so taste before adding salt.
For the Ragout:
Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash until they begin to soften. Stir in tomato paste, parsley, Italian spices and sugar and kalamata juice. Season with salt and pepper as needed. Add pureed tomatoes. Incorporate and let cook another 10 minutes until flavors are fully incorporated.
(i typed this really fast. i hope it makes sense)
Place cheese polenta onto serving plate, makin a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over the top.