Polenta Leftovers DumplingsGnocchi With Roasted Pepper And Sage - polenta

Method

• To get a bit of garlic flavor rub the garlic clove on the sides and bottom of a heavy saucepan. Bring the water and the milk to a boil. Add salt, pepper and thyme.
• Add the polenta in slowly while whisking with a whisk. Reduce the heat and cook for 20-25 minutes while whisking constantly.
• Take of the hit and whisk in the cheese and butter. Taste for salt.
• Pour and flatten in 13 1/4 x 13 1/4 inch dish (or something similar). The polenta suppose to be about 1/2 inch thick Let it cool a bit outside the fridge and then cover with plastic wrap and let it set in the fridge for 4 hour at least.
• Flip on a cutting board and cut to cubes a bit bigger than the size of gnocchi.
• Roast the pepper: char the pepper on open flam or under the broiler on all sides, until the skin is charred and black. Put in a plastic bag and close. Leave for 10 minutes or so, than you will be able to take the skin off easily. Discard the stem and the seeds. Cut to thin strips.
• Put 2 tablespoons of olive oil in a skillet. Add the garlic and sage. Satue for 2 minutes until the sage is crisped up a bit. Add the pepper and satue for 3-4 minutes.
• Meanwhile dice the tomatoes to small cubes. Add salt, pepper, sugar and red pepper flakes and mix. Add the tomatoes and satue on medium heat for 7 minutes or so until the tomatoes break down.
• Add the polenta dumplings. You only need to warm them up so mix very gently by swirling the pan around.
• Serve with a tablespoon or so of ricotta and drizzle of a bit of olive oil.