Grilled Polenta

 

2
tablespoons butter
2
tablespoons garlic, chopped
2
tablespoons shallots or red onion, chopped
2
quarts chicken stock
4
cup polenta (corn meal)
1/4
cup rosemary, chopped
1/4
cup parsley, chopped
2
cups Parmesan cheese, grated
1/2
teaspoon white pepper

 

 

In a medium saucepan over low heat, combine butter, garlic, and shallots and cook for 2 minutes.  Add chicken stock and bring to a boil.  Whisk in polenta, stirring constantly.  Reduce heat to low and cook for 5 minutes, stirring constantly to avoid lumps.

 

Remove from the heat and add remaining ingredients.  Stir to incorporate.  Spread mixture on a sheet pan with a rubber spatula until smooth and flat.  Chill for one hour, and cut into desired shapes, such as diamonds.  When ready to serve, pan fry in a non-stick pan with butter until hot. 

 

The recipe can be halved.