Grilled Herb Polenta

Course : Grilling
Serves: 4
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Preparation / Directions:

2 1/2 c water 2 c low sodium chicken broth 1 ts salt 2 sprigs fresh sage 2 sprigs fresh marjoram 2 sprigs fresh rosemary 6 sprigs fresh chives 1 ts garlic -- minced 1 c yellow cornmeal 2 ts olive oil 2 TB herbs (same as above) -- : finely chopped : vegetable cooking spray Prepare Basic Polenta: 1. Bring the water, broth, salt and herb sprigs to a boil in a heavy saucepan. Boil 2 minutes. Lower the heat so the water is just simmering. 2. Pour the cornmeal in a slow and steady stream into the water. Stir constantly until all the cornmeal is absorbed, about 3 minutes. Stir in chopped herbs and garlic. 3. Turn the heat to very low; stir with a wooden spoon every 2-3 minutes. The polenta is done when it adheres to itself and pulls away from the sides of the pot, 20-25 minutes. Prepare Grilled Polenta: 1. Lightly spray a 9x5-inch loaf pan with cooking spray. 2. Pour the polenta into the pan and allow it to cool and solidify at room temperature, about 30 minutes. 3. Preheat the broiler. Remove the polenta from the pan and cut into 3/4-inch slices. Place them on a greased heatproof dish. Brush both sides with the oil. Broil close to the heat for a few minutes on each side until the polenta is crusty, about 5 minutes. Serve immediately. From: Mike Key Date: 03-21-96

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