Recipe - Grilled Polenta With Apples Fennel And Gorgonzola

2 tablespoon Olive oil
One half small Red onion; minced
1 Clove garlic; minced
One half teaspoon Salt
3 One half cup Nonfat chicken stock
1 cup Instant polenta
1 tablespoon Parmesan cheese
Fresh ground black pepper

In large, deep saucepan, heat oil over medium heat; add onion and saute
57 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 510 min, until very smooth
and stiff. Stir in the cheese and quickly pour the polenta into 8inch
nonstick 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 One half inch thick.

Prepare barbecue for grilling. Brush the polenta with a little olive oil
and sprinkle with black pepper. Grill 67 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

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