Summer Polenta

• Polenta
• 1 tablespoon olive oil
• 2 shallots
• 2 garlic cloves, diced
• 1 quart chicken or veggie broth
• 1 cup course ground cornmeal
• 2 ounces parmasan
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• Pesto
• 2 red bell peppers, roasted, peeled, and seeded
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 - 2 canned chipotle chiles
• 2 tablespoons cilantro, chopped
• salt, to taste
• Toppings:
• 1/4 cup feta cheese, crumbled
• 1 avacado, cubed
• 10 cherry tomatoes, quartered
• 1/4 cup pumpkin seeds, toasted

1. In a large saucepan heat the olive oil over medium heat. Add the shallots and salt and cook until they start to turn translucent, approx. 4-5 minutes.
2. Reduce heat to low, add the garlic, and saute for 1-2 minutes, making sure the garlic does not burn.
3. Turn the heat up to high, add the chicken broth, andrnbring to a boil. Gradually add the cornmeal while continually whisking. Stir consistently until the cornmeal is thick.
4. Pour polenta into a 9 x 13 greased inch cake pan. Place in the refrigerator to cool completely. Once set, turn the polenta onto a cutting board and cut into pieces. Brush each side with olive oil and saute in a skillet until browned.
5. Combine pesto ingredients in a blender and blend until smooth, but still textured. Warm gently and pour on polenta.
6. Add toppings and serve.

polenta, olive oil, shallots, garlic, chicken, course ground cornmeal, parmasan, salt, pepper, pesto, red bell peppers, red wine vinegar, water, olive oil, chiles, cilantro, salt, toppings, feta cheese, avacado, tomatoes, pumpkin seeds

Taken from food52.com/recipes/13177-summer-polenta (may not work)