Broiled polenta with herbs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | quart | Water |
| 2 | teaspoons | Salt |
| 2 | cups | Instant polenta |
| 3 | tablespoons | Butter |
| ½ | cup | Parmesan cheese; grated |
| 1 | teaspoon | Fresh sage, or 1/4 tsp dried; minced |
| 1 | teaspoon | Fresh rosemary, or 1/4 tsp dried; chopped |
| 1 | teaspoon | Pepper |
Directions
Recipe by: 365 Easy Italian Recipes - ISBN 0-06-016310-0 Preparation Time: 0:25
1. Oil or butter a 1½- or 2-qt loaf pan and set aside. In a large saucepan, bring water and salt to a boil over high heat. Stir polenta into boiling water in a slow steady stream. Reduce heat to medium and continue stirring 5 mins, or until thickened to consistency of hot cereal. Remove from heat and stir in butter, Parmesan cheese, sage, rosemary, and pepper. Pour polenta into prepared loaf pan and smooth top with a spatula. Cook briefly, then cover with plastic wrap.
Refrigerate unti firm, about 6 hours.
2. Preheat broiler. Oil or butter a baking sheet that will fit under broiler. Remove plastic wrap from loaf pan and slip a knife around edges to free polenta. Unmold onto a cutting board, tapping sharply to release, if necessary.
3. Cut polenta into ¾-inch slices and arrange in a single layer on prepared baking sheet. Broil 3 to 4-inches from heat until polenta begins to form a golden crust, about 5 mins. Turn polenta with a spatula and broil on second side until golden, about 4 to 5 mins longer.