: Apricot-Onion Sauce----- 1 TB Extra-Virgin Olive Oil 1 1/2 c Chopped Onions 1 TB Minced Garlic 1 ts Dried Oregano -- Crumbled 1/4 ts Dried Red Pepper Flakes -- : Or To Taste 8 Anchovy Fillets -- Coarsely : Chopped 1 Bay Leaf 2 c Tomatoes, Canned, Peeled, : With Juice 1 1/2 c Dry White Wine (Prefer : Chardonnay) 1/3 c Dried Apricots -- Diced 1 ts Salt 1 ts Sugar : Polenta----- 2 Lg Ears : Shucked 3 3/4 c Chicken Broth (Prefer : Homemade) -- At Room : Temperature 3/4 c Stone-Ground Yellow Or White : Cornmeal 1/3 c Parmesan Cheese -- Freshly : Grated 1/4 c Chopped Parsley (Flat-Leaf) : For Garnish : Extra-Virgin Olive Oil -- : For Garnish : Corn, Prefer White -- 1. To make the sauce, heat the olive oil in a large, nonstick skillet over medium-high heat. Add the onions, garlic, oregano, red pepper flakes, anchovies, and bay leaf. Saute, stirring frequently, until the onions are tender, about 3 minutes. 2. Crush the tomatoes with your fingers, then add them to the skillet, along with the wine, apricots, salt, and sugar. Quickly bring to a boil. Reduce the heat to low, and simmer for 15 minutes, stirring occasionally. Season the sauce to taste with salt and sugar, if necessary. (The sauce is now ready; you may use it immediately or let it sit for up to 2 hours before serving.) 3. To make the polenta, cut the corn kernels from the cobs by running a sharp knife from the tip to the ear straight down to the stem. Avoid tough fibers by not cutting too close to the cob. After removing the kernels, scrape the back of the knife down the cob to extract all the remaining meat and "milk". (You should have about 1 1/2 cups corn kernels.) 4. Stir the chicken broth, the cornmeal, and the corn kernels together in a large pot. Cook over low heat, stirring often with a wooden spoon, until the cornmeal no longer feels grainy when you taste it, 5 to 6 minutes. Remove from the heat and stir in the Parmesan cheese. The mixture should be creamy and slightly runny. If its too thick, add some hot water. 5. Spoon the polenta into warmed shallow bowls, top with the sauce, and sprinkle with chopped parsley. Drizzle some olive oil over the top. Serve immediately. Makes 4 entree or 6 side dish servings. VARIATION GRILLED POLENTA: Prepare the polenta as instructed in the above recipe, but use only 3 1/2 cups chicken broth. Pour the cooked polenta into a well-buttered 9-inch square pan, spreading evenly to smooth out the surface. Cool, cover, the refrigerate until firm, about 2 hours. Cut the polenta into 3-inch squares, then cut in half on the diagonal to make triangles. Brush the polenta pieces with olive oil, then dust lightly with flour. Grill over medium-high heat on a lightly oiled stove top grill or place under a preheated broiler, 6 inches from the heat, until browned, about 2 minutes per side. Serve grilled polenta with Apricot-Onion Sauce or your favorite tomato sauce. Recipe By : Nicole Routhiers Fruit Cookbook - ISBN 1-56305-565-1 Posted to MM-Recipes Digest V4 #3 by Tracey Widauer on Januay,, ary 12, 1999