Grilled Polenta
- 1 1/2 cups polenta
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons unsalted butter
- Extra virgin olive oil for grilling
- Preheat the oven to 350 degrees.
- Combine the polenta, 1 1/2 quarts water and salt in a 2-quart baking dish, and stir together.
- Place the baking dish on top of a sheet pan (so that if water sloshes when you put it in the oven, it will just go onto the sheet pan), and place in the oven.
- Bake one hour.
- Remove from the oven, stir in the butter and return to the oven for 20 minutes.
- Remove from the oven, and stir again.
- Return to the oven for 10 to 20 minutes, until stiff.
- Remove from the oven and allow to cool, then chill for one hour or more.
- Prepare a medium grill or heat an electric griddle on medium.
- Cut the polenta into squares, and brush the squares on both sides with olive oil.
- Place on the grill or griddle.
- When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side.
- Serve hot.
polenta, salt, unsalted butter, extra virgin olive oil
Taken from cooking.nytimes.com/recipes/1012572 (may not work)