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Ingredients: 5/8 Quart(s) milk 5 257/456 Ounce(s) + 1 T extra cornmeal cornmeal 163/2500 Pound(s) diced butter 39/2500 Quart(s) olive oil 1 Tablespoon(s) oil 2 coarsely chopped onion, red 9 small, coarsely chopped, plum tomato 1 large, finely chopped fresh red chili peppers 87/2000 Ounce(s) mexican chili powder 163/5000 Pound(s) soft brown sugar 1 vinegar, red wine Directions: 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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Bake, covered, for 4 - 5 hours at 325F degrees. Check if done after