baked polenta with dried tomato chutney

Ingredients:

Polenta Gnocchi:

• 2 cups (470 ml) low-fat (1%) milk
• 1/2 cup (120 ml) vegetable broth
• 1 cup (138 g) polenta or yellow cornmeal
• 1/2 teaspoon salt
• 1 teaspoon chopped fresh sage or 1/4 teaspoon ground sage
• 1 large egg
• 1 tablespoon butter or margarine
• 1/4 cup (20 g) finely shredded Parmesan cheese

Dried Tomato Chutney:

• 1 cup (about 2 1/2 oz./70 g) dried tomatoes (not oil-packed)
• 1 large jar (about 4 oz./115 g) diced pimentos
• 1/2 cup (85 g) drained capers
• 4 cloves garlic, peeled
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 1 tablespoon (15 ml) olive oil
• 4 teaspoons (20 ml) marsala or port (or to taste)
• 1 teaspoon Dijon mustard

• Garnish: Sage sprigs

Method

1. In a 4- to 5-quart (3.8- to 5-liter) pan, bring milk and broth just to a boil over medium-high heat.
2. Stir in polenta, salt, and chopped sage.
3. Reduce heat and simmer, uncovered, stirring often and scraping pan bottom with a long-handled spoon (mixture will spatter), until polenta tastes creamy (about 15 minutes).
4. Remove from heat and stir in egg and butter.
5. Working quickly, brush a 9- by 13-inch (23- by 33-cm) baking pan liberally with water; then spoon polenta into pan and spread to make level.
6. Let stand in pan on a rack for 15 minutes.
7. Then cut polenta diagonally into diamonds, making cuts about 1 1/2 inches (3.5 cm) apart.
8. Carefully arrange polenta pieces, overlapping slightly, in a greased shallow 1 1/2- to 2-quart (1.4- to 1.9-liter) casserole. (At this point, you may let cool, then cover and refrigerate until next day.)
9. Sprinkle with cheese and bake, uncovered, in a 350 degrees F oven until hot and tinged with brown (about 20 minutes; about 35 minutes if refrigerated).
10. Meanwhile, place tomatoes in a small bowl and add boiling water to cover.
11. Let stand until soft (about 10 minutes).
12. Drain well; squeeze out excess liquid.
13. Transfer tomatoes to a food processor or blender.
14. Add 1/3 cup (80 ml) water, pimentos, capers, garlic, basil, oil, marsala, and mustard.
15. Whirl until mixture is pureed and has a spoonable consistency. If chutney is too thick, add a little more water.
16. Transfer to a small bowl.
17. Divide gnocchi among 4 individual plates; garnish with sage sprigs.
18. Offer chutney to add to taste.

Makes 4 servings.

Preparation time: 30 minutes, plus 15 minutes for polenta to stand.

Cooking time: About 45 minutes.

Nutrition information Per serving:

• 361 calories (29% calories from fat)
• 12 g total fat
• 5 g saturated fat
• 70 mg cholesterol
• 1,100 mg sodium
• 51 g carbohydrates
• 6 g fiber
• 14 g protein
• 277 mg calcium
• 4 mg iron