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Ingredients
| cornmeal: 2 cups |
| water: 6 cups |
| salted butter: 1/4 cup |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| parmesan cheese (grated): 1 cup |
| olive oil: 2 tsp |
| dried pine nuts: 1/2 cup (toasted) |
Polenta and Pine Nuts
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
24 serving(s)
Tags
- In a heavy 2 quart sauce pan, melt butter over low heat.
- Add water, turn up heat, and bring to a boil.
- Slowly add cornmeal while whisking constantly.
- Lower heat slightly and continue to boil and stir until polenta becomes thick and pulls away from sides of pan. (about 30 minutes).
- Remove from heat and add parmesan cheese and pine nuts.
- Cool slightly (until able to handle).
- Grease cookie pan with half of the oil and spread evenly in pan.
- Rub top with remaining oil.
- Chill.
- If grilling, cut into squares (3 to 4 inches).
- Grill on hot grill until crisp on outside and soft and creamy on inside -- or.
- If baking, sprinkle with a little more cheese, and bake at 400 degrees for 15 minutes, then cut into squares.