Grilled Polenta Squares

Title:
Grilled Polenta Squares

Yield:
6 Servings

Categories:
Hot,
Tamales




Ingredients:





     2 tb Extra virgin olive oil


   1/2 md Size red onion; finely


          -chopped


     2    Cloves garlic; finely


          -chopped


     2 c  Chicken stock; preferably


          -homemade


     2 c  Water


     1 ts Coarse sea salt


     1 c  Polenta Or Coarsely Ground


          -Yellow Cornmeal


   1/4 ts Black Pepper; Freshly Ground


   1/3 c  Cotija cheese; Freshly


          -Grated


     2 tb Unsalted butter


          Olive oil; for brushing






 In a large heavy saucepan, heat the olive oil over mediumlow heat. Add the


 red onion and saute, stirring constantly, for about 3 minutes, or until


 softened. Add the garlic and cook for 1 minute more. Add the chicken stock,


 water, and salt and bring to a boil over mediumhigh 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 black


 pepper, cotija, and butter. The mixture will be quite thick. Rinse an 8 x


 12inch 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. Yield: 6 to 8 servings Copyright, 1996, TV FOOD NETWORK,


 G.P., All Rights Reserved


 Recipe By     : TOO HOT TAMALES SHOW #TH6210


 


 Posted to MC-Recipe Digest V1 #292


 


 Date: Sun, 10 Nov 1996 21:52:36 -0600


 


 From: Pat Asher