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Grilled Parmesan and Black Pepper Polenta

Source of Recipe

From "Gale Gand's Brunch!" by Gale Gand


Recipe Introduction

"I make this polenta often for my kids and serve it right off the stove, while it is still soft. Traditionally, though, polenta (a fine yellow Italian cornmeal) is cooked with chicken stock and herbs and spices, allowed to set, and then cooked again on the grill or pan-fried. For a brunch gathering, I like to make it a day ahead, chill it in sheets, and then cut it up and grill it. The polenta triangles are also great browned in a little butter and olive oil in a skillet. Polenta is simply delicious with cheddar and Parmesan, but you can throw in whatever cheese you like. If you have leftover cheeses that you need to use up, this is the perfect dish to make. It's a nice side dish for a breakfast or brunch of poached eggs and bacon."

List of Ingredients

â—¦ 3 cups chicken broth or water
â—¦ ¾ cup instant polenta
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ cup grated sharp cheddar cheese
â—¦ ½ cup grated Parmesan cheese, plus more for garnish
â—¦ Salt
â—¦ 1 tablespoon chopped fresh parsley, plus more for garnish


Recipe

Line a rimmed baking sheet with plastic wrap.

Combine the broth, polenta, and pepper in a medium saucepan and bring to a boil, whisking continually. It will start to thicken and bubble in about 2 minutes. Keep cooking it for another one to two minutes. Turn off the heat and stir in the cheeses, whisking until they melt. Taste, and add salt if needed. Stir in the parsley. Pour the polenta into the prepared baking sheet, smooth out the top, lay a piece of plastic wrap on the surface, and chill overnight.

Heat a grill to medium. Turn the chilled polenta out o f the baking sheet and cut it into 2- to 3-inch triangles. Grill the polenta triangles on both sides for 2 to 3 minutes, until brown grill marks are visible. Arrange the cooked triangles on a warm serving platter, and sprinkle them with Parmesan and parsley. Serve immediately.


Serves 4 to 6