Grilled Polenta

1. 1

   Grease a 9 inch square pan.

2. 2

   In a large saucepan, cook onion in 6 tablespoons butter until tender.

3. 3

   Add milk and bring to a boil over medium high heat.

4. 4

   Meanwhile in a small bowl, combine the cornmeal and water, mixing well.

5. 5

   With a fork, stir cornmeal mixture into boiling milk mixture.

6. 6

   Reduce heat to medium and cook stirring constantly until mixture is very thick, about 15 minutes.

7. 7

   Remove from heat.

8. 8

   Stir in parmesan and salt.

9. 9

   Spread mixture in greased pan.

10. 10

    Let stand until cool.

11. 11

    Refrigerate 1 to 2 hours or freeze 30 minutes until firm.

12. 12

    Heat grill.

13. 13

    Cut polenta into 9 squares.

14. 14

    Gently remove from pan.

15. 15

    Brush tops and bottoms with melted butter or oil.

16. 16

    Place over medium heat 4-6 inches from coals.

17. 17

    Cook 10 to 15 minutes until hot and brown, turning once.

18. 18

    Serve immediately.

No additional tips available.