Grilled Polenta With Robiola And Scallions Recipe
- 2 tablespoons honey
- 2 teaspoons chopped fresh thyme
- 1 tablespoon kosher salt
- 1 cup instant polenta or fine cornmeal
- 16 scallions, trimmed
- 5 tablespoons extra-virgin olive oil
- Grated zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 8 ounces fresh robiola, at room temperature
- About 1 tablespoon sweet pimenton (Spanish smoked paprika)
- Bring 3 cups water to a boil in a large saucepan. Stir in the honey, thyme, and salt. Whisking constantl. Slowly pour in the polenta in a thin stream, then cook, whisking, until the polenta thickens and you can see the bottom of the pan as you whisk-about 3 to 5 minutes for instant polenta, slightly longer for cornmeal.
- Immediately pour the polenta into an ungreased 9-by-13-inch baking pan, spreading it evenly with a spatula or the back of a wooden spoon. Let cool, then refrigerate for 30 minutes or until set. (The polenta can be refrigerated, covered, for several days.)
- Preheat a gas grill or prepare a fire in a charcoal grill.
- Place the scallions over the hottest part of the grill and cook until wilted and just charred on the first side, 4 to 6 minutes. Turn over and cook until charred on the second side, about 3 to 5 minutes. Transfer to a plate and set aside.
- Flip the polenta out onto a cutting board (if you used fine cornmeal, you may need to run a blunt knife around the sides of the pan to release it). Cut into 8 equal rectangles, then cut each rectangle into 2 triangles.
- Brush the triangles on both sides with 3 tablespoons of the oil and place on the hottest part of the grill. Cook until grill marks form on the first side, 3 to 4 minutes, or a bit longer if necessary-let it go long enough so you get nice char marks. Turn and repeat on the other side, then transfer the grilled triangles to a large platter.
- In a small bowl, toss the grilled scallions with the remaining 2 tablespoons olive oil and then with the lemon zest and juice. Season with salt and pepper to taste.
- Spread each polenta triangle with 1 tablespoon of the robiola, mounding it slightly. Arrange a coiled scallion on top of each triangle and sprinkle with the pimenton. Serve warm or at room temperature.
honey, thyme, kosher salt, polenta, scallions, extravirgin olive oil, lemon, kosher salt, fresh robiola, sweet pimentufn
Taken from www.seriouseats.com/recipes/2008/05/grilled-polenta-with-robiola-and-scallions-recipe.html (may not work)