INGREDIENTS

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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