Third Annual
Soyfoods Symposium
Recipes

 

Grilled Polenta with Tomato Coulis

by Chef Carrie Balkcom, CEC and Sous Chef Stacey E. Evans, CC

Serves 6

For the Polenta

2 qts. soy milk
1 tsp. salt
1-1/2 cups polenta
2 tbsp. butter
1/4 cup parmesan cheese

For the Coulis

14 oz. can crushed tomatoes
1 chopped onion
1 tsp. butter
1 tbsp. crushed garlic
1/8 tsp. dried sage

Polenta

In a large saucepan, bring soy milk to gentle boil. Stir in salt. While stirring, add polenta slowly until mixture has thickened.

Lower heat and simmer 10 minutes, stirring frequently. Add butter, parmesan cheese and seasonings.

Lightly grease a shallow baking dish and pour in polenta mix. Chill until set.

Coulis

Sauté the onion and garlic over low heat until translucent. Add tomatoes and seasonings and simmer until most of the moisture has evaporated (should be the consistency of thick sauce).

Turn out polenta on cutting board and cut into wedges. Brush with a little butter or olive oil and place under broiler to brown and reheat. Serve with the tomato coulis.

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