Grilled Herb Polentaappetizers, italian, side dishes 2 c low sodium chicken broth 2 sprigs fres h sage 2 sprigs fres h marjoram 2 sprigs fres h rosemary 6 sprigs fres h chives 1 ts garlic -- m inced 1 c yellow corn meal 2 TB herbs (same as above) -- : finely chop ped : vegetable c ooking spray Prepare Basic Polenta: 1. Bring the water, broth, salt and herb sprigs to a boil in a heavy saucepan. Boil 2 minutes. Lower the heat so the water is just simmering. 2. Pour the cornmeal in a slow and steady stream into the water. Stir constantly until all the cornmeal is absorbed, about 3 minutes. Stir in chopped herbs and garlic. 3. Turn the heat to very low; stir with a wooden spoon every 2-3 minutes. The polenta is done when it adheres to itself and pulls away from the sides of the pot, 20-25 minutes. Prepare Grilled Polenta: 1. Lightly spray a 9x5-inch loaf pan with cooking spray. 2. Pour the polenta into the pan and allow it to cool and solidify at room temperature, about 30 minutes. 3. Preheat the broiler. Remove the polenta from the pan and cut into 3/4-inch slices. Place them on a greased heatproof dish. Brush both sides with the oil. Broil close to the heat for a few minutes on each side until the polenta is crusty, about 5 minutes. Serve immediately. Recipe By : Fred Towner-Revised by Mike Key From: Mike Key Date: 03-21-96 |
