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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