Friday, July 30, 2010

Grilled polenta

I love polenta, whether it is served creamy or grilled. In the summer, the grilled polenta is a nice addition to any grilled meat or fish. Add a ratatouille to the meal, or the Eggplant Provencale and "Bon appetit!!!"

Grilled Polenta

Serves 8

3 cups water
1 tsp salt
2 Tbsp olive oil
3/4 cup polenta
1/2 cup freshly grated Parmesan cheese
1/2 tsp Cayenne pepper

Combine water, salt and oil in a medium saucepan. Bring to a boil. Gradually add the polenta, stirring constantly to avoid lumps.
Lower the heat and continue cooking for about 8 - 10 minutes.

Remove from the heat and add the Parmesan and Cayenne pepper.

Line a 9-in cake pan with plastic wrap. letting it hang over the edges. Pour the hot polenta in the pan, and spread evenly. smooth the top and cover with the wrap.

Let cool and when cold, refrigerate.

When chilled, unmold on a cutting board and cut into trangles. Cut these triangles in half horizontaly. Brush both sides of the wedges with olive oil and grill. Cook one side first, turning it after 5 - 7 minutes. Cook the other side for another 5 to 7 minutes, until golden.

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