Garlic-Onion Grilled Polenta Squares

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
2		Garlic cloves - finely chopped
1/2		Red onion - finely chopped (medium)
2 cups	474ml	Chicken stock, preferably homemade
2 cups	474ml	Water
1 teaspoon	5ml	Coarse sea salt
1 cup	62g / 2.2oz	Polenta or coarsely-ground yellow cornmeal
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/3 cup	48g / 1.7oz	Grated Parmesan cheese
2 tablespoons	30ml	Unsalted butter
		Olive oil - for brushing

Recipe Instructions

In a large heavy saucepan, heat the olive oil over low heat. Add the garlic and the red onion and saute, stirring constantly, for about 3 minutes, or until softened. Do Not let the garlic burn. Add the chicken stock, water, and salt and bring to a boil over medium-high heat. Reduce the heat and, when the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the pepper, Parmesan, and butter. The mixture will be quite thick.

Rinse an 8- by 12-inch roasting pan with water and shake dry. Mound the polenta into the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the polenta evenly in the pan until it is just under 1/2-inch thick. Cover with a tea towel and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator.

When ready to serve, preheat a broiler to high heat. Brush the broiler pan with oil.

Cut the polenta into 8 equal squares and brush them with olive oil. Transfer the squares to the broiler pan and grill for about 8 minutes on each side, or until deep golden brown. Serve immediately.

This recipe yields 6 to 8 servings.

Source:
POLENTA by Brigit Legere Binns (c) 1997 - Chronicle Books, San Francisco, CA - 120 pages - $14.95 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

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