I found a recipe online tonight that sounded very yummy! I've been infatuated with polenta...curiousity has just taken over me. It was a recipe for Savory Polenta. I'm hooked. Here's the recipe:
Savory Polenta
2 Tbsp. olive oil, plus extra for grilling or sauteeing if desired
3/4 c. finely chopped red onion
2 cloves of garlic (I doubled, if not more)
1 quart of chicken stock or broth
1 c. coarse ground cornmeal
3 Tbsp. unsalted butter
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 oz. Parmesan, grated (I used almost 3 1/2 oz) gotta love the cheese!
Preheat oven to 350 degrees.
In a large, oven-safe saucepan, heat the olive oil over meduim heat. Add the red onion and salt and sweat until the onions begin to turn translucent...appx 4-5 minutes. Reduce the heat to low and add the garlic. Saute for 1-2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35-40 minutes, stirring every 10 minutes to prevent lumps.
Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
Serve AS IS, or pour the polenta into a 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Once set, turn the polenta out onto a cutting board and cut into squares/rounds. Brush each side with olive oil and saute in a nonstick pan over medium heat, or grill.
**At 11:30 tonight, I got the munchies and decided to saute a square of the polenta. OMG...I'm totally addicted!! Amazing!!!
Savory Polenta
2 Tbsp. olive oil, plus extra for grilling or sauteeing if desired
3/4 c. finely chopped red onion
2 cloves of garlic (I doubled, if not more)
1 quart of chicken stock or broth
1 c. coarse ground cornmeal
3 Tbsp. unsalted butter
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 oz. Parmesan, grated (I used almost 3 1/2 oz) gotta love the cheese!
Preheat oven to 350 degrees.
In a large, oven-safe saucepan, heat the olive oil over meduim heat. Add the red onion and salt and sweat until the onions begin to turn translucent...appx 4-5 minutes. Reduce the heat to low and add the garlic. Saute for 1-2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35-40 minutes, stirring every 10 minutes to prevent lumps.
Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
Serve AS IS, or pour the polenta into a 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Once set, turn the polenta out onto a cutting board and cut into squares/rounds. Brush each side with olive oil and saute in a nonstick pan over medium heat, or grill.
**At 11:30 tonight, I got the munchies and decided to saute a square of the polenta. OMG...I'm totally addicted!! Amazing!!!
Loving every moment of my life!!