Parmesan Polenta For Grilling

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 cups chicken stock, veal stock or 3 cups water
• 2 teaspoons fresh rosemary, finly chopped (optional)
• 1 cup yellow cornmeal
• 3/4 cup parmesan cheese, shredded
• 2 tablespoons olive oil (use olive oil with stock and butter with water) or 2 tablespoons butter (use olive oil with stock and butter with water)

Recipe

• 1 bring stock or water (pinch of salt if using water) to boiling in a 2 quart sauce pan. add rosemary if using. slowly whisk in the cornmeal to the boiling stock / water, whisking constantly. cook and whisk until mixture returns to boiling. reduce heat to very low. cover and simmer for 15 minutes, stirring occasionally. add parmesan cheese and olive oil / butter.
• 2 pour into a greased 8x4x2-inch loaf pan. cool 1 hour. cover and chill several hours or over night. polenta may be kept in the refrigerator for up to 3 days before serving. to serve, remove polenta from pan and cut into 1/2-inch-thick slices.
• 3 **to bake, place slices in a single layer on a greased baking sheet. bake, covered, in a 400 degree f oven for 10 to 12 minutes or until heated through.
• 4 **to fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat. add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
• 5 **to toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet. place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.