Recipe - Grilled Polenta With Red Onion Confit

3 cup Water
1 cup Quick cooking polenta or
corn meal
1 teaspoon Salt
2 tablespoon Virgin olive oil plus 1
tablespoon
2 Cloves garlic, peeled and
thinly cut or sliced up
1 pound Fresh young spinach, stems
removed and; washed then dr
4 ounce Robiola cheese

Preheat grill or broiler. In a medium sauce pan, bring 3 cups water to a
boil. Add polenta in a thin stream, stirring constantly. When polenta is
all added, lower heat to simmer. Season with salt and cook 5 to 7 minutes
until the consistency of thick oatmeal. Pour polenta into clean ungreased
8inch by 10inch brownie pan and allow to cool one half hour. When cool,
cut into 8 wedges and remove from pan. Brush all the pieces with 1
tablespoon virgin olive oil and set over grill and cook until slightly
charred and crispy (about 10 minutes).

Meanwhile, heat 2 tablespoons virgin olive oil in a 12inch to 14inch
skillet. Add garlic and cook 45 seconds to 1 minute until light brown. Add
all the spinach at once and cook quickly (about 30 seconds) until just
wilted. Season with salt and pepper and set aside. Remove polenta from
grill and spread One half ounce robiola cheese over each hot piece. Spoon some
warm spinach on top of each piece of polenta and serve.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW#MB5652

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 10:42:07 0500

From: Meg Antczak meginny@frontiernet.net