Polenta Stuffed Grilled Onions with Tomato Basil Coulis
| Serves | 25 |
|---|---|
| Ingredients | Beans, Grains, Vegetables |
| Menu Part | Side Dish |
Source: University of Northern Colorado, Greeley, Colorado
Vegetarians won’t feel left out from the barbecue loop when polenta-stuffed onions are tossed on the grill. Chef Essig’s recipe turns out a hearty entree packed with flavor.
Ingredients
10 oz. anasazi beans, cooked
2 quarts vegetable stock
8 oz. pureed roasted red pepper
2 tsp. salt
1 tsp. white pepper
12 oz. cornmeal polenta, yellow, medium grind
1/4 cup olive oil
1 1/2 tsp. ground cumin
3 pints tomato basil coulis (recipe follows)
2 oz. fresh basil
1 oz. minced garlic
6 oz. chopped onion
1/2 cup tomato paste
1 quart diced tomatoes
2 cups tomato juice
2 tbsp. chopped basil
2 tsp. cilantro
1 tbsp. oregano
Steps
1. For grilled onions: Slice onions in half to expose rings. Blanch onion halves in water or steam until tender and layers can easily be separated. Chill and reserve.
2. Cook anasazi beans until tender. Drain and reserve.
3. In a large stockpot, heat vegetable stock until boiling. Stir in roasted red pepper puree. Season with salt and pepper. Add polenta and stir; cook over low heat while stirring for five minutes. Stir in olive oil and beans.
4. Separate the onion half pieces and stuff the polenta mixture into centers. Firmly pack and smooth off the top. Chill to allow the polenta to set.
5. Heat and season a grill. Grill the stuffed onions over medium heat to internal temperature of 165 F. Serve with tomato basil coulis and garnish with fresh basil.
6. For tomato basil coulis: In large pan, heat oil. Add garlic and onion and cook until tender. Add tomato paste and cook until mixture caramelizes slightly. Add diced tomatoes and tomato juice. Simmer approximately 15 minutes, stirring occasionally.
7. Remove from heat. Puree mixture until smooth. Add basil, cilantro and oregano. Hold sauce at 140 F or higher until service.