Grilled Polenta Fingers

Course : Polenta
Serves: 2
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 teaspoon salt
1/2 cup yellow cornmeal -- * see note
1 teaspoon olive oil

Preparation / Directions:

1-3 days ahead: In large heavy-bottomed saucepan, bring 1 1/2 cups water to a boil. Add salt. Gradually add cornmeal in a thin stream, whisking constantly. Reduce heat to medium and stir gently with wooden spoon, until polenta becomes solid and pulls away from the sides of the pan, about 20-25 minutes. Remove from heat and let stand until cooled to room temperature, 5 minutes. Shape cooled polenta into a 3" long loaf. Cover with plastic wrap and refrigerate until firm. Serving Day: Slice chilled polenta into 8 long, slim "fingers". Place medium nonstick saucepan over medium heat 30 seconds. Add oil; heat 30 seconds more. Add polenta fingers and cook, turning occasionally, until crisp and shiny on all sides, about 8 minutes.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Polenta Recipes