Recipe by Sweetiebarbara
This is the lightest Polenta I have eaten. In Winter, I bake it in the oven, in Summer, it goes on the grill. When we grill it, we grill it hot for a short period of time so that the outside is crisp, and the inside creamy. Whenever I buy pine nuts, I toast all of them in the oven on a cookie sheet, so that we always have them available for polenta or other yummy foods. This is a favorite of our guests at our Summer parties.
Top Review by Food Snob in Israel
I used a bit more butter and this gave it a nice buttery flavor (I also greased with butter and brushed melted butter on top) Did NOT TAKE 30 MIN to cook this. Took much less. I think I over cooked this. I made it in the oven until it "set". Was very good. Would have been good grilled. I wasn't sure it would work or be tasty, but it really was. I'm not falling over myself with how tasty this was, though. It was above average, but not by much.
- 2 cups yellow cornmeal
- 6 cups water
- 1⁄4 cup butter
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup parmesan cheese
- 2 teaspoons olive oil
- 1⁄2 cup pine nuts (toasted)
Directions See How It's Made
- In a heavy 2 quart sauce pan, melt butter over low heat.
- Add water, turn up heat, and bring to a boil.
- Slowly add cornmeal while whisking constantly.
- Lower heat slightly and continue to boil and stir until polenta becomes thick and pulls away from sides of pan. (about 30 minutes).
- Remove from heat and add parmesan cheese and pine nuts.
- Cool slightly (until able to handle).
- Grease cookie pan with half of the oil and spread evenly in pan.
- Rub top with remaining oil.
- If grilling, cut into squares (3 to 4 inches).
- Grill on hot grill until crisp on outside and soft and creamy on inside -- or.
- If baking, sprinkle with a little more cheese, and bake at 400 degrees for 15 minutes, then cut into squares.