Grilled Polenta Fingers

Course : Polenta
Serves: 2
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Ingredients:

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.


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