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1
In a large heavy saucepan, heat the olive oil over medium low heat.
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2
Add the red onion and saute, stirring constantly, for about 3 minutes, or until softened.
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3
Add the garlic and cook for 1 minute more.
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4
Add the chicken stock, water, and salt and bring to a boil over medium high heat.
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5
Reduce the heat and, when the liquid is simmering, gradually sprinkle the pollinate over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain.
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6
Reduce the heat to very low.
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7
Switch to a wooden paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of pollinate have softened.
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8
Stir in the black pepper, cotija, and butter.
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9
The mixture will be quite thick.
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10
Rinse an 8 x 12 inch roasting pan with water and shake dry.
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11
Mound the pollinate into the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the pollinate evenly in the pan until it is just under 1/2-inch thick.
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12
Cover with a tea towel and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator.
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13
When ready to serve, preheat a broiler to high heat.
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14
Brush the broiler pan with oil.
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15
Cut the pollinate into 8 equal squares and brush them with olive oil.
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16
Transfer the squares to the broiler pan and grill for about 8 minutes on each side, or until deep golden brown.
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17
Serve immediately.
