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Ingredients
| chicken broth: 4 cups |
| onions: 1 (minced) |
| garlic: 4 cloves (minced) |
| fresh rosemary: 1 Tbl |
| salt: 1/2 tsp |
| cornmeal: 1 1/4 cups |
| parmesan cheese (grated): 6 Tbl |
| olive oil: 1 Tbl (divided) |
Parmesan Polenta
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- Spray 11x7 inch baking pan with nonstick cooking spray; set aside.
- Spray one side of 7 inch long sheet of waxed paper with cooking spray; set aside.
- Combine chicken broth, onion, garlic, rosemary and salt in medium saucepan.
- Bring to a boil over high heat; add cornmeal gradually, stirring constantly.
- Reduce heat to medium and simmer 30 minutes or until mixture has consistancy of thick mashed potatoes.
- Remove from heat and stir in cheese.
- Spread polenta evenly in prepared pan; place waxed paper sprayed side down, on polenta and smooth.
- Cool on wire rack 15 minutes or until firm.
- Remove wxed paper; cut into 6 squares.
- Remove squares from pan.
- To prevent sticking, spray grill with cooking spray.
- Prepare grill for cooking.
- Brush tops of squares with half the oil.
- Grill oil side down on covered grill over medium to low coals for 6 to 8 minutes or until golden.
- Brush with remaining oil and gently turn over.
- Grill 6 to 8 minutes more or until golden.
- Serve warm.