Title: Oven Dried Tomato Polenta Crostini with Fennel Salad
Categories: Dujour12
Yield: 4 servings

4 c Milk
5 c Water
4 tb Butter
2 tb Salt
2 c Coarse cornmeal
1 c Fine semolina
1 c Sliced; oven-dried tomatoes
1/4 c Olive oil

In a heavy bottomed saucepan, bring milk, water, butter and salt to a boil.
Lower to a slow simmer, and slowly whisk in cornmeal and semolina (stirring
constantly). Continue to stir with a wooden spoon until polenta comes away
from side of pan (about 10 minutes). Next, stir in the oven-dried tomatoes
and pour polenta into a 9 by 13 buttered baking dish and let cool at room
temperature. Slice polenta or cut with a circular cutter, any size. Heat
olive oil in a non stick pan over medium heat and lightly brown polenta on
both sides. Place 2 pieces on a plate and garnish with fennel salad.

CHEF DU JOUR ANNIE O'HARE SHOW #DJ9483

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