Grilled Polenta Crackers With Roasted Red Pepper Salsa Recipes

POMEGRANATE AND ROASTED PEPPER SALSA

Steps:

• Cut pomegranate in quarters and remove seeds. Extract the juice from the pomegranate seeds by placing the seeds on a strainer or bowl and pressing down with a ladle or mallet.
• Roast the red peppers, place in a bowl, cover with plastic for 8 minutes, and then peel, seed, and dice the roasted red pepper into very small pieces.
• In a mixing bowl, combine the pomegranate juice, diced roasted red pepper, diced red onion, chopped mint, olive oil, and lime juice. Season with salt and pepper.
• Serve with cold-water Eastern or Atlantic oysters, preferably either Malpecque or Bluepoint, on the half shell.

GRILLED POLENTA BITES WITH ROASTED RED PEPPER, FETA, AND THYME

Steps:

• Prepare spread: Preheat the oven broiler. Place the bell peppers on a foil-lined half sheet pan and slide under the broiler. Allow the peppers to char on all sides, rotating them with tongs every few minutes. This will take anywhere from 10 to 15 minutes, roughly.
• Transfer the peppers to a bowl and allow to cool until comfortable to handle, then cut in half, discarding the stems, seeds, and peel. Slice the peeled roasted peppers into thick strips and place in a large bowl with the olive oil, garlic confit cloves (or roasted garlic), and thyme sprigs. Allow to marinate for 15 to 20 minutes while you prepare the polenta rounds.
• Prepare polenta: Trim and discard the ends of the polenta tubes. Slice the logs into ½-inch thick rounds (this should yield roughly 10 rounds per tube). Brush (or spray) both sides of the polenta discs with olive oil. Heat a large grill pan or outdoor gas grill over medium-high heat. Grill the polenta discs for 3 to 4 minutes on each side, flipping them carefully to avoid breaking them. Place on a platter, sprinkle lightly with salt, and allow the grilled polenta to cool slightly while you finish preparing the topping.
• Remove the strips of roasted red pepper from the oil, allowing most of the oil to drip off, and place in a small food processor. Pulse the peppers until roughly chopped. Transfer to a medium bowl, add the roughly chopped confit (or roasted) garlic cloves, and stir in the crumbled feta. Season to taste with salt and pepper.
• Top each piece of grilled polenta with a large spoonful of pepper spread. Garnish with fresh thyme leaves. Serve immediately.

GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA

Steps:

• 1. Preheat grill pan to high Slice Polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them. Place peppers, olives, capers, parsley, onion, garlic, and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.

GRILLED POLENTA CRACKERS WITH ROASTED PEPPER SALSA

Steps:

• Preheat grill pan to high.
• Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them.
• Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve.