Ingredients

The following ingredients have 14 Servings
  • 4 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon garlic (about 3-4, minced)
  • 1 tablespoon rosemary (fresh, minced)
  • pinch crushed red pepper flakes
  • ½ teaspoon salt (see note)
  • pinch pepper
  • 5 cups vegetable broth
  • 2 cups milk (1%)
  • 1 cup fine cornmeal
  • 1 cup coarse cornmeal
  • ½ cup Parmesan cheese (freshly grated )
  • olive oil for brushing

Instruction

  • Spray 9 x 13 inch pan with non-stick spray. Set aside.
  • In a large, heavy pot, heat the olive oil and butter.
  • Add the garlic, rosemary, crushed red pepper flakes, salt and pepper.
  • Sauté the herbs for about one minute.
  • Add the vegetable broth and the milk and bring to a boil.
  • Remove the saucepan from the heat and slowly whisk in the cornmeal.
  • Return the saucepan to the heat and stir with a wooden spoon until mixture begins to thicken and starts to boil. Be careful not to burn yourself (this takes just a few minutes).
  • Remove from heat.
  • Add the cheese and stir to combine.
  • Spread polenta in a 9 x 13 inch pan (I will use a glass Pyrex dish).
  • Refrigerate until firm.
  • Remove the polenta from the fridge one hour before grilling it.
  • Cut the polenta in triangle shapes (or whatever shape you prefer).
  • Brush both sides with some olive oil.
  • Grill the polenta a few minutes on each side until heated through.
  • Enjoy!