Grilled Polenta
Ingredients
4 cups water
1/2 teaspoon salt
1 cup yellow cornmeal (dry, in the box)
1/4 cup of half and half (or heavy cream)
1 tablespoon butter, softened
garlic (I used 3/4 teaspoon crushed from the jar)
herbs, about 1-2 Tablespoons of fresh herbs (I used what I had in the garden: chives, tarragon, thyme, basil, oregano...you can use whatever, probably just chives would be fine)
3/4 cup fresh grated Parmesan
Fresh cracked black pepper, to taste
Olive oil
Balsamic Reduction: Balsamic vinegar, heat on low until reduced......it will get even thicker as it cools.
Directions
Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, strain if desired to remove any lumpiness. Fold in Parmesan cheese and black pepper. Pour the polenta into a buttered 9 by 9 inch baking dish and spread evenly with a spatula. Cover and chill a few hours. Cover a cookie sheet with foil, brush some olive oil on the foil. Cut the polenta into squares/triangles/whatever you like. Brush the top and sides of the polenta shapes with olive oil, let come to room temperature if you have time. Broil, until golden brown...takes awhile, maybe 15+ minutes or so.
Serve warm broiled polenta over salad (heirloom tomatoes, herbed goat cheese, salad greens, shredded carrots, avocado), drizzle all with a balsamic reduction.
