Seared Polenta
Bell Pepper Stew, Chile, Goat's Milk Feta, Arugula
Chef George Madosky of Fork | Philadelphia
Adapted by StarChefs | november 2023
INGREDIENTS
Polenta:
4 cups polenta
10 cloves garlic, microplaned
2 cups olive oil
10 cups chickpeas, cooked with salt and puréed
Salt
Pepper Stew:
8 ounces olive oil
4 yellow Spanish onions, julienned
10 cloves garlic, thinly sliced
20 red bell peppers, julienned
5 Fresno chiles, julienned
2 cups white wine
To Assemble and Serve:
3 ounces goat’s milk feta
3 ounces arugula
Lemon juice
Olive oil
Salt
METHOD
For the Polenta:
In a stockpot over medium-high heat, bring 4 quarts water to a boil. Add polenta and cook until tender. Stir in garlic, oil, and chickpea purée. Season with salt. Transfer mixture to a parchment-lined 1-inch tall pan. Cover and refrigerate overnight.
For the Pepper Stew:
In a rondeau over medium flame, heat oil. Add onions and garlic. Sweat until alliums are soft and translucent. Reduce heat and add peppers and chiles. Cook until vegetables have softened, then deglaze the pan with wine. Cook until the liquid has nearly evaporated. Taste and adjust seasoning with salt and lemon juice. Keep warm.
To Assemble and Serve:
Portion Polenta into 3-inch squares. In a sautépan over medium flame, heat a splash of olive oil. Sear 1 Polenta square on both sides. Set aside. In a small bowl, toss the arugula with lemon juice, olive oil, and salt. Set aside. On a serving plate, spoon 4 ounces Pepper Stew into a small circle. Top with seared Polenta square, placing the square slightly offset from the center. Cover with feta and dressed arugula.
