Recipes

• Lemon Tarts
• Lobster Salad Sandwich
• Maple Marinated Pork Tenderloin & Jack Daniels BBQ Sauce
• Roasted Red Pepper Polenta

Roasted Red Pepper Polenta
Seasons Bistro
2 tsp shallots chopped
1 roasted red pepper diced
2 oz whole butter
1 l milk
6 oz yellow cornmeal
salt and pepper to taste
Sautee shallots and red peppers in butter and milk, bring to a simmer. Slowly add the cornmeal, stirring constantly until it pulls away from the side of the pot. Pour polenta in to a buttered non-aluminum dish and let cool. To serve, take polenta out of the dish and cut into triangles. Reheat on grill. Pair with fresh grill vegetables and enjoy.