| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1/2 | sm | Red onion; minced |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Salt |
| 3 1/2 | c | Non-fat chicken stock |
| 1 | c | Instant polenta |
| 1 | tb | Parmesan cheese |
| Fresh ground black pepper |
INSTRUCTIONS
In large, deep saucepan, heat oil over medium heat; add onion and saute 5-7 min until softened. Add garlic and saute 1 min, being sure not to let it brown. Add salt and stock and bring to a rolling boil. Add instant polenta in thin stream and cook, stirring for 5-10 min, until very smooth and stiff. Stir in the cheese and quickly pour the polenta into 8-inch non-stick square pan that has been rinsed out with cold water. Smooth the top with a spatula. When the polenta has cooled, cover it and allow to rest for at least 2 hrs. Cut the polenta in half and cut each half into thirds. Slice each piece horizontally to make 12 squares about 1/2 inch thick. Prepare barbecue for grilling. Brush the polenta with a little olive oil and sprinkle with black pepper. Grill 6-7 min on each side until brown and crispy. Place slices on individual plates and garnish with warm red onion confit. Per serving: 128 cal, 3.2g fat, 1.6 mg cholesterol, 500 mg sodium. Serves: 6. DBIENENFELD@NOVA.WRIGHT.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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