Grilled polenta with red onion confit

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
½ small Red onion; minced
1 Clove garlic; minced
½ teaspoon Salt
3½ cup Non-fat chicken stock
1 cup Instant polenta
1 tablespoon Parmesan cheese
Fresh ground black pepper

Directions

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 ½ 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, 1⅗ mg cholesterol, 500 mg sodium.

Serves: 6.

DBIENENFELD@...

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