Recipe - Grilled Polenta

2 tablespoon Extra virgin olive oil
One half md Size red onion; finely
chopped
2 Cloves garlic; finely
chopped
2 cup Chicken stock; preferably
homemade
2 cup Water
1 teaspoon Coarse sea salt
1 cup Polenta Or Coarsely Ground
Yellow Cornmeal
One fourth teaspoon Black Pepper; Freshly Ground
1/3 cup Cotija cheese; Freshly
Grated
2 tablespoon Unsalted butter
Olive oil; for brushing

In a large heavy saucepan, heat the olive oil over mediumlow heat. Add the
red onion and saute, stirring constantly, for about 3 minutes, or until
softened. Add the garlic and cook for 1 minute more. Add the chicken stock,
water, and salt and bring to a boil over mediumhigh heat. Reduce the heat
and, when the liquid is simmering, gradually sprinkle the polenta over in a
very slow, thin stream, whisking constantly in the same direction until all
the grains have been incorporated and no lumps remain. Reduce the heat to
very low. 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 polenta have softened. Stir in the black
pepper, cotija, and butter. The mixture will be quite thick. Rinse an 8 x
12inch roasting pan with water and shake dry. Mound the polenta into the
pan and, using a rubber spatula repeatedly dipped in very hot water, spread
the polenta evenly in the pan until it is just under One half inch thick. Cover
with a tea towel and allow to rest for 1 hour at room temperature or up to
24 hours in the refrigerator. When ready to serve, preheat a broiler to
high heat. Brush the broiler pan with oil. Cut the polenta into 8 equal
squares and brush them with olive oil. Transfer the squares to the broiler
pan and grill for about 8 minutes on each side, or until deep golden brown.
Serve immediately. Yield: 6 to 8 servings Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6210

Posted to MCRecipe Digest V1 #292

Date: Sun, 10 Nov 1996 21:52:36 0600

From: Pat Asher asher@mcs.com