Grilled Polenta Time - Depends on what kind
of polenta you use - I use quick-cooking - because that is what I can get
and it takes me about 10 minutes plus cooling time and grilling time.
1 cup chicken stock or stock and water mixed
1 tbs olive oil
1/4 cup polenta
1/4 cup Parmesan
1 tbs fresh snipped chives
1 tbs fresh snipped Parsley
1 more tbs olive oil
Snip herbs. Bring stock and oil to boil in a small saucepan. Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon. When done, stir in cheese and herbs and remove from heat. Pour into a small pie plate lined with plastic wrap (cling film, saran wrap...) or something that will give you a flat round of polenta 3/4 - 1 inch (2cm) thick. I use a small, flat skillet with straight (vertical) sides. Cover with plastic wrap and let cool. Can be made hours ahead - I usually do it late afternoon/early evening. When ready to finish: cut polenta into 6 pie-shape pieces and brush both sides with oil and cook on barbecue using mesh grill pan for about 10 minutes or until brown on both sides - or fry in 1 tbs oil in non-stick skillet until golden on both sides - the purpose in both cases is to add flavor, color and heat - it is already cooked. Serve.
Note: If you can't make Polenta earlier in the day, don't cover it. Just allow to cool at room temperature, it only takes abut 20 minutes. Setting the pan in a bit of cold water helps. It just needs to be cool enough to hold its shape well.
Cooking for Two? Or more?
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