Basil and Pine Nut Polenta
- In a large, heavy saucepan, bring the water to a boil and add the salt.
- Gradually and slowly stir in the uncooked polenta (make sure to keep stirring to keep lumps from forming).
- Reduce the heat to low and cook, stirring frequently, for 25 to 30 minutes; the polenta is done when, while stirring, it pulls away from the side of the saucepan.
- Stir the melted butter, toasted pine nuts, basil, garlic, and Parmesan into the cooked polenta, then spread mixture into a buttered 8-inch square or 10-inch round pan or dish.
- Let cool for at least an hour (you can make it in the morning, put it in the fridge, and it'll be ready for dinner).
- To serve, slice polenta into wedges and brush with olive oil; sauté in butter until warmed through or grill over medium hot coals until lightly browned.
- Serve with salsa cruda.
- Adapted from a recipe posted to Gail's Recipe Swap by Beryl, who got it from the "Vegetables on the Grill" cookbook by Kelly McCune.