Grilled Polenta Squares
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Virgin Olive Oil (extra)1 medium
Red Onion (sized, finely chopped)2 cloves
Garlic (finely chopped)2 cups
Water1 tsp
Coarse Sea Salt1 cup
Polenta2 tbsps
Unsalted ButterDirections:
1
In a large heavy saucepan, heat the olive oil over medium low heat
2
Add the red onion and saute, stirring constantly, for about 3 minutes, or until softened
3
Add the garlic and cook for 1 minute more
4
Add the chicken stock, water, and salt and bring to a boil over medium high heat
5
Reduce the heat and, when the liquid is simmering, gradually sprinkle the pollinate over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain
6
Reduce the heat to very low
7
Switch to a wooden paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of pollinate have softened
8
Stir in the black pepper, cotija, and butter
9
The mixture will be quite thick
10
Rinse an 8 x 12 inch roasting pan with water and shake dry
11
Mound the pollinate into the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the pollinate evenly in the pan until it is just under 1/2-inch thick
12
Cover with a tea towel and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator
13
When ready to serve, preheat a broiler to high heat
14
Brush the broiler pan with oil
15
Cut the pollinate into 8 equal squares and brush them with olive oil
16
Transfer the squares to the broiler pan and grill for about 8 minutes on each side, or until deep golden brown
17
Serve immediately