Polenta with Peppers
Ingredients
Preparation steps
Bring the chicken broth, milk, and thyme to a boil in a pot. Mix in the polenta, stirring constantly. Cook for 5 minutes, stirring occasionally. Remove from the heat, add the parmesan cheese, and season to taste with salt and nutmeg. Remove the thyme from the polenta. Grease a naking sheet with oil, and spread the polenta in a 1 cm (approximately 1/2 inch) layer. Cool for 30 minutes, until set.
Rinse, halve, and julienne the peppers.
Cut out 24 small circles from the polenta, each about 4 cm (approximately 1 1/2 inch) in diameter. Heat 1-2 tablespoons of oil in a pan. Cook the polenta circles, in batches, for 1-2 minutes on each side until golden brown. Add the plucked thyme and fry in the oil for a few seconds.
Heat the remaining oil in a pan. Sauté the peppers for 3-4 minutes, until golden brown. Season to taste with salt and pepper.
Serve the polenta cakes on plates topped with the peppers.
