Grilled Polenta
Polenta by itself is just awful. Grilled polenta is even worse if it isn't served up with a tasty sauce. This recipe exists as a reminder why I never want to make it again.
1 c. medium-coarse stone ground organic cornmeal
3 1/2 c. water
1 1/2 tbsp. unsalted butter
salt, freshly ground pepper to taste
olive oil for brushing
1. Preheat oven to 350 degrees F. Grease an ovenproof pan.
2. Add cornmeal, water, 1 tbsp. butter, 1 tsp. salt and stir well.
3. Bake polenta uncovered for 45 minutes. Stir polenta and bake for 25 minutes more.
4. Remove polenta from oven. Stir in remaining 1/2 tbsp. butter and season with salt and pepper. Let stand for 5 minutes.
5. Pour polenta into an 8-inch loaf pan. Let cool. Cover and refrigerate until firm.
6. Heat a grill pan. Unmold polenta onto work surface and cut the loaf crosswise into 8 slices. Lightly brush slices with olive oil and grill over low heat to crisp slowly, turning once. About 15 minutes per side. Makes 4 servings.
