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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The sautéed Broccolini and roasted squash and mushrooms are meant to be piled onto these creamy polenta sticks, then topped with the roasted vegetable gravy and frizzled onion . Ingredients:
6 1/2 cups cold water |
1 1/2 teaspoons salt |
2 cups yellow cornmeal (not stone-ground) |
2 teaspoons olive oil plus additional for brushing |
1/2 oz finely grated parmigiano-reggiano (1/3 cup) |
Directions:
1. Brush a 13- by 9-inch baking pan with water.
2. Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.
3. Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold.
4. Preheat broiler.
5. Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.
6. Cooks' note: Polenta can be cooked and unmolded 1 day ahead. Chill on oiled baking sheet, surface covered with lightly oiled parchment (oiled side down), then tightly covered with plastic wrap. Bring to room temperature before brushing with oil, sprinkling with cheese, and broiling.
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