Mas Tapas

If you don’t have a grill in your playboy mansion, I suggest you have one installed. This little bite is worth the trouble. If you want to try the recipe before you call the contractor, you can bake the rounds of polenta at 400 for 20 minutes. The dish will still be delicious, but, you’ll look more like the sexy beast you are, turning them on the grill with your bare hands.

Grilled Polenta, Cilantro Pesto, Red Onion Marmelade
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The Caramelized Onions
3 Tbs butter
3 large red onions
1 cup red wine
1/2 tsp fresh thyme
Salt

Saute the sliced onions in butter until transluscent. Add the wine, thyme and a pinch of salt. Cook uncovered on medium heat for 5 minutes reducing the wine by a 1/3. Cover, reduce the flame to a low flicker and cook for 45 mins – 1 hour, stirring occasionally. The onions should be broken down to a marmelade consistency with solid pieces. Set aside.

The Polenta
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3 cups vegetable stock
1 cup course ground cornmeal
1 Tbs butter
Pinch of salt to taste
1/2 cup grated Locatelli or Parmiggiano

Bring the stock to a boil in a heavy bottomed pot. Turn the heat off and slowly whisk in the cornmeal. Turn the heat on the lowest and cover. Every 5 minutes, remove the lid, stir constantly for one full minute and cover. Continue this for about 40 – 45 minutes until the polenta is thick and creamy. Pour the polenta onto a clean work surface and let cool for 15 minutes. Cut into 2″ rounds with a cookie cutter or food ring.

The Pesto
1 packed cup cilantro leaves
1/4 cup pine nuts, toasted
1 clove garlic
1/4 cup olive oil
Salt
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In your large sexy beast mortar (I use a mexican molcajete because it looks extra rugged), place the pine nuts, cilantro, garlic, salt and grind with the pestle until it forms a paste. You can also use a food processor for this step, but never admit to it.

Transfer to a bowl and drizzle in the olive oil, beating the mixture all the while with a wooden spoon.

The Plating
Grill the polenta rounds for 5 minutes per side. Spoon a little cilantro pesto on the plate. Place the polenta on the pesto and top with the marmelade. Ganish with pea shoots and finish with black sea salt. Serve immediately with Nero d’Avola.