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1
Put the water in a deep saucepan over high heat and bring to a boil.
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2
Slowly whisk in the polenta, adding it in a slow but steady stream and keeping the whisk moving.
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3
Decrease the heat to low and keep stirring, enough to avoid sticking.
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4
Youll notice when the grains swell and the polenta begins to thicken.
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5
Add the cheese and season with a little salt.
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6
Pour out onto an ungreased plate or baking sheet.
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7
Theres no need to make it perfect at this point; just make sure you spread it out fairly evenly about 1 inch thick.
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8
Put it in the fridge until its cooled and set, at least a few hours or, better yet, overnight.
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9
The longer the polenta sits, the firmer it will become, making it hold together well when frying or grilling.
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10
When the polenta is set, use a biscuit cutter, cookie cutter, or glass 1 1/2 to 2 inches in diameter to cut shapes from it.
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11
You should end up with 8 to 10 disks in all.
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12
To fry, working in 2 saute pans or 1 large one over high heat, heat enough olive oil to film the bottom of the pan.
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13
The pan should be very hot, nearly smoking, before you add the polenta, or it will stick.
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14
Add enough disks as will fit without crowding and brown the polenta for 2 to 3 minutes per side.
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15
As the polenta is browned, keep the disks on a wire rack set over a sheet pan.
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16
Reheat, if necessary, for about 6 minutes in a 300F oven, before serving.
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17
To grill, heat a grill or grill pan on high.
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18
Brush the polenta lightly with olive oil and grill, 2 to 3 minutes per side, or until grill marks appear and the polenta is heated through.
