Food recipes
Parmesan Polenta for Grilling
Parmesan Polenta for Grilling Ingredients: water, bottled, generic spices, rosemary, dried cornmeal, degermed, unenriched, yellow cheese, parmesan, hard oil, olive, salad or cooking Directions: Bring stock or water (p...
Parmesan Polenta for Grilling
Ingredients:
water, bottled, generic
spices, rosemary, dried
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard
oil, olive, salad or cooking
Directions:
Bring stock or water (pinch of salt if using water) to boiling in a 2 quart sauce pan.
Add rosemary if using.
Slowly whisk in the cornmeal to the boiling stock / water, whisking constantly.
Cook and whisk until mixture returns to boiling.
Reduce heat to very low.
Cover and simmer for 15 minutes, stirring occasionally.
Add Parmesan cheese and olive oil / butter.
Pour into a greased 8x4x2-inch loaf pan.
Cool 1 hour.
Cover and chill several hours or over night.
Polenta may be kept in the refrigerator for up to 3 days before serving.
To serve, remove polenta from pan and cut into 1/2-inch-thick slices.
**To bake, place slices in a single layer on a greased baking sheet.
Bake, covered, in a 400 degree F oven for 10 to 12 minutes or until heated through.
**To fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat.
Add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
**To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet.
Place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.
Ingredients:
water, bottled, generic
spices, rosemary, dried
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard
oil, olive, salad or cooking
Directions:
Bring stock or water (pinch of salt if using water) to boiling in a 2 quart sauce pan.
Add rosemary if using.
Slowly whisk in the cornmeal to the boiling stock / water, whisking constantly.
Cook and whisk until mixture returns to boiling.
Reduce heat to very low.
Cover and simmer for 15 minutes, stirring occasionally.
Add Parmesan cheese and olive oil / butter.
Pour into a greased 8x4x2-inch loaf pan.
Cool 1 hour.
Cover and chill several hours or over night.
Polenta may be kept in the refrigerator for up to 3 days before serving.
To serve, remove polenta from pan and cut into 1/2-inch-thick slices.
**To bake, place slices in a single layer on a greased baking sheet.
Bake, covered, in a 400 degree F oven for 10 to 12 minutes or until heated through.
**To fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat.
Add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
**To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet.
Place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.