Prep 20 mins
Cook 10 mins
This recipe came from an old Pillsbury Classics cookbook. It generally is served as a side dish with grilled chicken, pork chops, steak of sausages. Prep time does not include refrigeration time.
- 1⁄2 cup finely chopped onion
- 6 tablespoons butter or 6 tablespoons margarine
- 3 cups milk
- 1 cup cornmeal
- 1 cup water
- 1⁄4 cup grated parmesan cheese
- 1⁄2 teaspoon salt
- 2 tablespoons butter or 2 tablespoons margarine, melted or 2 tablespoons olive oil
- Grease a 9 inch square pan.
- In a large saucepan, cook onion in 6 tablespoons butter until tender.
- Add milk and bring to a boil over medium high heat.
- Meanwhile in a small bowl, combine the cornmeal and water, mixing well.
- With a fork, stir cornmeal mixture into boiling milk mixture.
- Reduce heat to medium and cook stirring constantly until mixture is very thick, about 15 minutes.
- Remove from heat.
- Stir in parmesan and salt.
- Spread mixture in greased pan.
- Let stand until cool.
- Refrigerate 1 to 2 hours or freeze 30 minutes until firm.
- Heat grill.
- Cut polenta into 9 squares.
- Gently remove from pan.
- Brush tops and bottoms with melted butter or oil.
- Place over medium heat 4-6 inches from coals.
- Cook 10 to 15 minutes until hot and brown, turning once.
- Serve immediately.
It worked. I got lazy and used chives instead of onion as I had them read. The milk was different and I used four cups of the stuff as I was using 1%.