Grilled Herb & Parmesan Polenta
11:14 AM
I recently picked up some polenta on special, then had a bit of a search around to decide what to do with it. I tried this recipe from Good Taste Magazine and loved it! It's so delicious with that added cheese and the fresh herbs really set it off. I cut it into batons for the kids and they loved their "chips". It's only 100 calories per serve, so as you can see, it's a perfect low-calorie addition to some skinless sausages and salad.
Ingredients
Olive oil spray, to grease
1L (4 cups) salt-reduced vegetable stock
170g (1 cup) instant polenta
25g unsalted butter, chopped
25g (1/3 cup) finely grated parmesan
1 tbs chopped fresh rosemary
1 tbs chopped fresh oregano
Olive oil, to grease
Method
Spray a 22 x 32cm (base measurement) Swiss roll pan with oil. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
Place the stock in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Gradually add the polenta in a thin, steady stream, whisking with a balloon whisk, until well combined. Cook, stirring with a wooden spoon, for 5 minutes or until mixture thickens. Stir in the butter, parmesan, rosemary and oregano. Season with salt. Spoon into prepared pan. Smooth the surface. Set aside for 15 minutes to cool. Cover. Place in the fridge for 2 hours to set.
Preheat a chargrill on high. Cut polenta into 12 pieces. Brush both sides with oil. Cook half the polenta for 2 minutes each side or until crisp and golden. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining polenta.
Spray a 22 x 32cm (base measurement) Swiss roll pan with oil. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
Place the stock in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Gradually add the polenta in a thin, steady stream, whisking with a balloon whisk, until well combined. Cook, stirring with a wooden spoon, for 5 minutes or until mixture thickens. Stir in the butter, parmesan, rosemary and oregano. Season with salt. Spoon into prepared pan. Smooth the surface. Set aside for 15 minutes to cool. Cover. Place in the fridge for 2 hours to set.
Preheat a chargrill on high. Cut polenta into 12 pieces. Brush both sides with oil. Cook half the polenta for 2 minutes each side or until crisp and golden. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining polenta.
0 comments: