Savory Polenta
Ingredients:
2 tbsp. olive oil, plus extra for grilling or sauteing, if desired
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 qt. chicken stock or broth
1 cup coarse ground cornmeal
3 tbsp. unsalted butter
1-1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 oz. parmesan, grated
Directions:
Preheat oven to 350*F. In a large, oven-safe saucepan, heat the olive oil over medium heat. Add the red onion & salt & sweat until the onions begin to turn translucent, approx. 4-5 mins. Reduce the heat to low, add the garlic & saute for 1-2 mins., making sure the garlic does not burn. Turn the heat up to high, add the chicken stock, and bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot & place it in the oven. Cook for 35-40 mins. stirring every 10 mins. to prevent lumps. Once the mixture is creamy, remove from the oven & add the butter, salt & pepper. Once they are incorporated, gradually add the Parmesan. Serve as is or pour the polenta into a 9x13" cake pan lined with parchment paper. Place in the fridge to cool completely. Once set, turn the polenta out onto a cutting board & cut into squares, rounds or triangles. Brush each side with olive oil & saute in a non-stick frypan over medium heat or grill.