Ingredients

FOR THE POLENTA: 3 tablespoons olive oil, divided 3/4 cup finely minced shallots Kosher salt, divided 2 cloves garlic, finely minced 1 quart reduced-sodium chicken broth 1 cup coarse ground cornmeal 3 tablespoons unsalted butter 2 ounces Parmesan cheese, grated Freshly ground white or black pepper, or to taste FOR THE COULIS: Hands on: 30 minutes Total time: 45 minutes 12 servings (makes about 4 cups) 4 red bell peppers 2 tablespoons extra-virgin olive oil, divided 1/2 cup thinly sliced yellow onion (about 1/2 medium onion) 1/2 cup thinly sliced leeks, white and very light green part only (about 1 leek) 1 tablespoon minced garlic 2 fresh basil leaves 1/2 teaspoon dried oregano 1 tablespoon fresh cilantro leaves 2 to 3 cups vegetable stock, divided Salt and pepper

Description

FOR THE POLENTA: In A Large Saucepan Over Medium Heat, Add 2 Tablespoons Olive Oil. Add The Shallots, Sprinkle With Salt And Sauté Until The Shallots Begin To Turn Translucent, 2 To 3 Minutes. Reduce Heat To Low, Add The Garlic And Sauté For 1 To 2 Min

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