chelsea'srecipes

Polenta Steaks with Multi-Colored Peppers, Red Onions & Smoked MozzarellaServes 4

You can use fresh mozzarella in this if you can’t find smoked.

Ingredients
For the polenta:
2 cups water
1 cup half and half
1/2 teaspoon salt
1 cup polenta
1/4 cup freshly grated Parmesan
1 tablespoon butter
Olive or canola oil for frying (around 1 cup)

For the topping:
1 tablespoon olive oil
4 mixed color peppers (except for green), trimmed and diced
½ large red onion, diced
1 clove garlic, minced
1 sprig fresh basil leaves, chopped, plus a few whole leaves for garnish
½ teaspoon sugar
1 teaspoon white wine vinegar or lemon juice
¾ teaspoon salt
¼ pound smoked mozzarella, torn into uneven bite-sized pieces.

Butter an 8-by-8 inch inch baking dish and line it with parchment paper. Butter that too.

In a medium stock pot, bring the water, half and half, and salt to a boil over medium-high heat. Slowly pour the polenta into the pot by sprinkling it in in a gentle stream, while stirring briskly. Turn the heat down to low and cook, stirring constantly, for ten minutes, or until almost all the liquid is absorbed. Add the cheese and butter and whisk to combine. Taste for seasoning, and add salt as necessary.

Evenly distribute the polenta in the prepared pan, smoothing the top. Cover with plastic wrap and refrigerate for 1 hour, then freeze for 30 minutes. You want the polenta to solidify fully so it doesn’t fall apart when you fry it.

Just before the polenta’s ready to take out, make the topping. In a skillet over medium-high heat, add the olive oil, the peppers, and the onions. Cook, stirring occasionally, for 6 minutes. Add the garlic and cook another 6 to 10 minutes, until the vegetables are soft but not melting. Add the salt, sugar, white wine vinegar, and basil, and stir to combine. Remove from the heat. Stir in the mozzarella so the pieces start to melt. Taste, adding more salt if necessary. Set aside.

Place a large skillet over high heat for 5 minutes. Fill it with about a ½-inch of oil.  Remove the polenta from the freezer and cut it into 4 squares. Pat each “steak” dry with paper towels. Cook them in the oil 2 at a time, for 4 to 5 minutes per side, until brown and crispy. Remove the steaks to a paper towel to drain while you cook the remaining 2.

To serve, place one “steak” on each plate. Top with a quarter of the topping mixture and garnish with a few fresh basil leaves. Serve immediately.