Grilled Polenta

Photo: flickr user Sarah and Jason

Ingredients

1 cup water

3 cups milk

1 teaspoon salt

12 tablespoons unsalted butter (1 ½ sticks, divided)

1 cup polenta

1/4 cup all-purpose flour

1 1/4 cups freshly grated parmesan (3 ½ ounces, divided)

2 egg yolks

Preparation

In a heavy, medium saucepan over moderate heat, combine water and milk with salt and 2 tablespoons of the butter. Bring to a boil, then gradually whisk in polenta and flour. Continue whisking until mixture thickens slightly, then switch to a wooden spoon and cook, stirring constantly, until mixture is smooth and thick, about 20 minutes more. Stir in 6 tablespoons more butter and cook an additional 5 minutes, stirring often.

Remove polenta from heat and stir in half the cheese and the 2 egg yolks.

Pour polenta into a buttered 9-by-11-by-1 1/2 inch roasting pan. Cool.

When cooled until firm, then sliced and grilled, polenta develops an appetizing crust that makes it a good accompaniment for braises and stews. Serve the grilled polenta plain or with a savory tomato or mushroom sauce.

Vegetable oilBasic Polenta (see accompanying recipe)

Oil an 8- or 9 inch loaf pan or a 1 inch-deep cake pan. Pour hot polenta into prepared pan. Cool, then chill until firm.

Prepare a medium-hot charcoal fire. Oil grilling rack. Slice polenta 1/2 inch thick. Grill on both sides until polenta is hot throughout and develops an appetizing crust. The polenta may also be successfully cooked on an indoor griddle. Serve immediately.