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Try this Oven Dried Tomato Polenta Crostini with Fennel Salad recipe, or contribute your own. "Butter" and "Corn" are two of the tags cooks chose for Oven Dried Tomato Polenta Crostini with Fennel Salad.
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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 OHARE SHOW #DJ9483 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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