Preheat oven to 450°F (230°C).
In a saucepan, brown shallots in oil.
Add broth, water and butter.
When butter is melted, add cornmeal and cook until it thickens (about 10 minutes). Polenta is done when it begins to pull away from the sides of the pan.
Add Peccorino, basil and pepper.
Transfer polenta to a greased pan, spreading and chill for 2 hours.
Cut into 12 cakes with a cookie cutter.
Put polenta cakes on a cookie sheet and bake 8-10 minutes or until golden brown.
Turn cakes over, cover with Provolone and bake 4-5 minutes more.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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