Parmesan Polenta for Grilling

A nice side to many Italian dish that can be made upto 3 days ahead and grilled, fried, or toasted when ready to serve. Cool and chill time not included in cook time.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 3  cups  chicken stock, veal stock or 3  cups water
• 2  teaspoons fresh rosemary, finly chopped (optional)
• 1  cup yellow cornmeal
• 3⁄4 cup parmesan cheese, shredded
• 2  tablespoons olive oil (use olive oil with stock and butter with water) or 2  tablespoons butter (use olive oil with stock and butter with water)

Directions

1. Bring stock or water (pinch of salt if using water) to boiling in a 2 quart sauce pan. Add rosemary if using. Slowly whisk in the cornmeal to the boiling stock / water, whisking constantly. Cook and whisk until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese and olive oil / butter.
2. Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or over night. Polenta may be kept in the refrigerator for up to 3 days before serving. To serve, remove polenta from pan and cut into 1/2-inch-thick slices.
3. **To bake, place slices in a single layer on a greased baking sheet. Bake, covered, in a 400 degree F oven for 10 to 12 minutes or until heated through.
4. **To fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat. Add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
5. **To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet. Place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.