Serrano Chile Polenta Food
RED DEVIL CRANBERRIES
Provided by Guy Fieri
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
- Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
- Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
- Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.
SERRANO CHILE POLENTA
You serve this like you would mashed potatoe, but it is not like mashed potatoes,as a side dish, it is much classier and flavorful.
Provided by KittyKitty
Categories Brunch
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 3 cups water to a boil in a large heavy saucepan;gradually add cornmeal, whisking until smooth. Cook 3 to 5 minutes or until thickened. remove from heat.
- Whisk in butter and remaining ingredients. Serve warm or spread polenta into a lightly greased 9-inch square pan. Cool slightly. Cut into desired shapes.
Nutrition Facts : Calories 423, Fat 31.3, SaturatedFat 19.1, Cholesterol 83, Sodium 705.7, Carbohydrate 24.8, Fiber 2.4, Sugar 0.6, Protein 12.4
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