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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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This recipe came from an old Pillsbury Classics cookbook. It generally is served as a side dish with grilled chicken, pork chops, steak of sausages. Prep time does not include refrigeration time. Ingredients:
1/2 cup finely chopped onion |
6 tablespoons butter or 6 tablespoons margarine |
3 cups milk |
1 cup cornmeal |
1 cup water |
1/4 cup grated parmesan cheese |
1/2 teaspoon salt |
2 tablespoons butter or 2 tablespoons margarine, melted or 2 tablespoons olive oil |
Directions:
1. Grease a 9 inch square pan.
2. In a large saucepan, cook onion in 6 tablespoons butter until tender.
3. Add milk and bring to a boil over medium high heat.
4. Meanwhile in a small bowl, combine the cornmeal and water, mixing well.
5. With a fork, stir cornmeal mixture into boiling milk mixture.
6. Reduce heat to medium and cook stirring constantly until mixture is very thick, about 15 minutes.
7. Remove from heat.
8. Stir in parmesan and salt.
9. Spread mixture in greased pan.
10. Let stand until cool.
11. Refrigerate 1 to 2 hours or freeze 30 minutes until firm.
12. Heat grill.
13. Cut polenta into 9 squares.
14. Gently remove from pan.
15. Brush tops and bottoms with melted butter or oil.
16. Place over medium heat 4-6 inches from coals.
17. Cook 10 to 15 minutes until hot and brown, turning once.
18. Serve immediately.
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