Preparing Polenta Fit For A Prince

Once the staple of Italian fieldhands, polenta is showing up on the toniest menus, The Early Show resident chef Bobby Flay offers an incarnation of this aspiring dish.

Pan Sautéed Polenta with Roasted Pepper Relish with Ricotta, Parmesan Cheese, Red Chile Oil
Serves: 4

Ingredients:
Grilled Polenta
2 tablespoons olive oil, plus more sautéing
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
8 cups water
2 cups polenta
Salt and freshly ground pepper

Method:

1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add water and salt and pepper and bring to a boil. Slowly whisk in the polenta until smooth, switch to a wooden spoon, reduce the heat to medium and cook until the mixture is thick and cooked completely with no gritty taste, about 30 minutes.
2. Spread the mixture into a baking sheet, cover with plastic and place in the refrigerator until cold and firm, about 4 hours. Cut circles out of the polenta using a 3-inch cookie cutter and place on a platter.
3. Heat a few tablespoons of oil in a large sauté pan until almost smoking. Season each polenta circle with salt and pepper and sauté on both sides until golden brown, about 2-3 minutes per side. Place on a baking sheet and keep warm in a low oven until ready to serve.

Ingredients:
2 red peppers, roasted, seeded and thinly sliced
2 yellow peppers, roasted, seeded and thinly sliced
1/2 red onion, peeled and thinly sliced
2 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper

Method:

1. Combine all ingredients in a bowl and season with salt and pepper to taste

Ingredients:
2 cups ricotta cheese, drained
1/4 cup finely chopped fresh parsley
Salt and freshly ground pepper

Ingredients for garnish:

Bobby Flay's Red Chile Oil
Shaved Parmesan cheese
Chopped parsley

Method:

1. Combine all ingredients except garnish ingredients in a bowl and season with salt and pepper.
2. Garnish with Bobby Flay's Red Chile Oil, shaved Parmesan cheese, chopped parsley
3. Arrange polenta cakes on a large platter and top with the relish. Place dollops of the ricotta mixture on top, drizzle with red chile oil and garnish with shaved Parmesan and parsley.