Ingredients
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3
-
2
-
1
-
3/4
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2
-
-
-
-
-
-
-
-
-
-
Directions
Parmesan Polenta for Grilling, A nice side to many Italian dish that can be made upto 3 days ahead and grilled, fried, or toasted when ready to serve Cool and chill time not included in cook time , This is really lovely I tried some baked in the oven, and some fried both were great, but the fried just had the edge nice and crisp around the edges, but smooth and soft in the middle simply delicious!!!Don’t leave out the rosemary it really does make it! Made for 123 Hits , used vegetable stock and did use a little more than called for This was delicious with Recipe#457226(Spiced Butter) Thanks! Made for Zaar World Tour 2011-Italy by one of the Food Commandos!
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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**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. |
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4
Done
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**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. |
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5
Done
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**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. |
