Ingredients
- two tablespoons essential olive oil, plus extra for grilling or sauteing if preferred
- 3/4 cup finely chopped red onion
- 2 cloves garlic clove, finely minced
- 1 quart chicken stock or broth
- 1 cup coarse ground cornmeal
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 ounces Parmesan, grated
Directions
Preheat oven to 350 levels F.
Inside a large, oven-safe saucepan heat the essential olive oil over medium heat. Add some red onion and salt and sweat before the onions start to turn translucent, roughly four to five minutes. Lessen the heat to low, add some garlic clove, and saute for one to two minutes, ensuring the garlic clove doesn't burn.
Turn heat as much as high, add some chicken stock. provide a boil. Progressively add some cornmeal while constantly whisking. After you have added all the cornmeal, cover the pot and put it within the oven. Prepare for 35 to 40 minutes, stirring every
ten minutes to avoid protuberances. When the mixture is creamy, remove in the oven and add some butter, salt, and pepper. After they are incorporated, progressively add some Parmesan .
Function as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Devote the refrigerator to awesome completely.
Once set, turn the polenta out onto a cutting board and reduce squares, models, or triangles. Brush both sides with essential olive oil and saute inside a nonstick skillet over medium heat, or grill .
Recipe thanks to Alton Brown, 2004
