Great Garlic Recipes/1997

Parmesan Polenta
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 cups chicken broth 1-1/2 cups yellow cornmeal 1 small onion, minced
4 cloves garlic, minced 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary 1/2 teaspoon salt
6 tablespoon grated Parmesan cheese 1 tablespoon olive oil, divided



1 Spray 11x7-inch baking pan with nonstick cooking spray; set aside. Spray one side of 7-inch-long sheet of waxed paper with cooking spray; set aside. Combine chicken broth, cornmeal, onion, garlic, rosemary and salt in medium saucepan. Cover and bring to a boil over high heat. Reduce heat to medium and simmer 10 to 15 minutes or until mixture has consistency of thick mashed potatoes. Remove from heat and stir in cheese.
2 Spread polenta evenly in prepared pan; place waxed paper, sprayed-side down, on polenta and smooth. (If surface is bumpy, it is more likely to stick to grill.) Cool on wire rack 15 minutes or until firm. Remove waxed paper; cut into 6 squares. Remove squares from pan.
3 To prevent sticking, spray grid with cooking spray. Prepare coals for grilling. Brush tops of squares with half the oil. Grill oil-side down on covered grill over medium to low coals for 6 to 8 minutes or until golden. Brush with remaining oil and gently turn over. Grill 6 to 8 minutes more or until golden. Serve warm.

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