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1995-09-28
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From: DBIENENFELD@nova.wright.edu
Newsgroups: rec.food.recipes
Subject: Grilled Polenta with Red Onion Confit
Date: 14 May 1995 06:35:34 -0600
Organization: wright.edu
Message-ID: <Pine.3.89.9505091948.A539070118-0100000@nova.wright.edu>
Grilled Polenta with Red Onion Confit
2 Tbsp olive oil
1/2 small red onion, minced
1 clove garlic, minced
1/2 tsp salt
3 1/2 cup non-fat chicken stock
1 cup instant polenta
1 Tbsp Parmesan cheese
fresh ground black pepper
In large, deep saucepan, heat oil over medium heat; add onion and
saute 5-7 min until softened. Add garlic and saute 1 min, being
sure not to let it brown. Add salt and stock and bring to a
rolling boil. Add instant polenta in thin stream and cook,
stirring for 5-10 min, until very smooth and stiff. Stir in the
cheese and quickly pour the polenta into 8-inch non-stick square
pan that has been rinsed out with cold water. Smooth the top
with a spatula. When the polenta has cooled, cover it and allow
to rest for at least 2 hrs.
Cut the polenta in half and cut each half into thirds. Slice
each piece horizontally to make 12 squares about 1/2 inch thick.
Prepare barbecue for grilling. Brush the polenta with a little
olive oil and sprinkle with black pepper. Grill 6-7 min on each
side until brown and crispy. Place slices on individual plates
and garnish with warm red onion confit.
Per serving: 128 cal, 3.2g fat, 1.6 mg cholesterol, 500 mg sodium
Serves: 6
Keywords: vegetarian, meatless, side dish