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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 0 |
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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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