Toasted Polenta-Cheese Slices |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Polenta can be served with almost any meat, chicken, or seafood. Recipe taken from my In Praise of Pecans cookbook. Prep time does not include refrigeration time. This dish can be made a day ahead since it must be chilled at least 6 hours or overnight. Ingredients:
1 1/2 cups fontina cheese, shredded (6 oz) |
1/2 cup parmesan cheese, grated |
2 tablespoons fresh basil, minced (or 2 tsp. dried basil) |
2 1/2 cups water |
1 cup yellow cornmeal (or quick cooking polenta) |
1 cup cold water |
1/2 teaspoon salt |
1/2 cup pecans, toasted and coarsely chopped |
Directions:
1. In small bowl, combine cheeses and basil; set aside. In a saucepan, bring water to a boil. In another bowl, stir together cornmeal, cold water and salt; mix well. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to a boil. Reduce heat to low; cook until very thick, stirring occasionally.
2. Pour a third of the mixture into a greased 9x5x3 inch loaf pan. Sprinkle with a third of the cheese mixture. Repeat layers, finishing with a layer of cheese. Cool for 1 hour; cover and chill overnight or for at least 6 hours. Cut polenta into slices; broil until toasted and browned. Top with pecans.
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