Chief
09-25-2006, 08:02 AM
1 C ground polenta (coarse yellow corn meal)
2 C Low Fat Chicken Broth
In a medium saucepan, heat the chicken broth to a boil; add the polenta, stirring to incorporate. Reduce heat, cover and simmer for 5 minutes. Stir again, re-cover, and remove from heat and allow to rest.
Finely chop 1 large shallot and add to warm polenta. Add ½ small can of diced Ortega Green Chilies to the mix, stir well to combine.
Pour hot polenta into a standard pie dish that has been sprayed with Pam. Use a spatula to spread the warm mix evenly over the dish to create a layer about ½ thick. Cover and allow to cool completely.
Preheat your grill. I cook on a cast iron grate over charcoal, so I preheat the grill for at least 30 minutes before I cook.
Turn the cooled polenta out onto a cutting board. Cut the disk of gelled polenta into about 8 pie shaped slices. Oil the grill surface, and place the polenta wedges on the hot surface. Allow to cook for about one minute, and turn. The goal is to get nice dark grill marks on the slices and heat them through.
Remove, season with salt and fresh cracked black pepper, and serve hot immediately.
I serve this as a side dish with any grilled meat. It’s particularly good with steak, and blanched baby asparagus that has been grilled in a similar manner.
Enjoy!
2 C Low Fat Chicken Broth
In a medium saucepan, heat the chicken broth to a boil; add the polenta, stirring to incorporate. Reduce heat, cover and simmer for 5 minutes. Stir again, re-cover, and remove from heat and allow to rest.
Finely chop 1 large shallot and add to warm polenta. Add ½ small can of diced Ortega Green Chilies to the mix, stir well to combine.
Pour hot polenta into a standard pie dish that has been sprayed with Pam. Use a spatula to spread the warm mix evenly over the dish to create a layer about ½ thick. Cover and allow to cool completely.
Preheat your grill. I cook on a cast iron grate over charcoal, so I preheat the grill for at least 30 minutes before I cook.
Turn the cooled polenta out onto a cutting board. Cut the disk of gelled polenta into about 8 pie shaped slices. Oil the grill surface, and place the polenta wedges on the hot surface. Allow to cook for about one minute, and turn. The goal is to get nice dark grill marks on the slices and heat them through.
Remove, season with salt and fresh cracked black pepper, and serve hot immediately.
I serve this as a side dish with any grilled meat. It’s particularly good with steak, and blanched baby asparagus that has been grilled in a similar manner.
Enjoy!