Grilled polenta with red onion confit
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | small | Red onion; minced |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Salt |
| 3½ | cup | Non-fat chicken stock |
| 1 | cup | Instant polenta |
| 1 | tablespoon | Parmesan cheese |
| Fresh ground black pepper | ||
Directions
In large, deep saucepan, heat oil over medium heat; add onion and saute 5-7 min until softened. Add garlic and saute 1 min, being sure not to let it brown. Add salt and stock and bring to a rolling boil. Add instant polenta in thin stream and cook, stirring for 5-10 min, until very smooth and stiff. Stir in the cheese and quickly pour the polenta into 8-inch non-stick square pan that has been rinsed out with cold water. Smooth the top with a spatula. When the polenta has cooled, cover it and allow to rest for at least 2 hrs.
Cut the polenta in half and cut each half into thirds. Slice each piece horizontally to make 12 squares about ½ inch thick.
Prepare barbecue for grilling. Brush the polenta with a little olive oil and sprinkle with black pepper. Grill 6-7 min on each side until brown and crispy. Place slices on individual plates and garnish with warm red onion confit.
Per serving: 128 cal, 3.2g fat, 1⅗ mg cholesterol, 500 mg sodium.
Serves: 6.
DBIENENFELD@...
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