Polenta
Ingredients:
- Olive oil for frying
- 1/2 cup finely chopped red onion
- 2 cloves garlic, finely chopped
- 3 cups chicken stock
- 3/4 cup coarse ground cornmeal
- 2 Tbsp. unsalted butter
- 2 ounces grated parmesan
- Salt and pepper
Instructions:
- Preheat oven to 350 degrees
- Heat olive oil in oven-proof casserole
- Sauté onion until translucent
- Add garlic and sauté for a couple minutes
- Add stock, turn heat to high, bring to boil
- Gradually whisk cornmeal into boiling stock, mix well
- Cover pot and place in oven
- Cook for 40 minues, stirring well every 10 minutes
- Remove from oven; mix in butter, parmesan, salt, and pepper
- Serve immediately, or:
- Pour into cake pan lined with parchment paper and cool
- Once set, cut into squares or rounds
- Brush with olive oil and grill briefly over high heat
Alternatives:
- Add minced mushrooms to onions and garlic and sauté
- Decorate top with shredded parmesan and mushroom slice
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