1 1/2 quart water
2 teaspoon salt
2 cup instant polenta
3 tablespoon butter
1/2 cup parmesan cheese; grated
1 teaspoon fresh sage, or 1/4 tsp - dried; minced
1 teaspoon fresh rosemary, or 1/4 - tsp dried; chopped
1 teaspoon pepper
1. Oil or butter a 1 1/2- or 2-qt loaf pan and set aside. In a large saucepan, bring water and salt to a boil over high heat. Stir polenta into boiling water in a slow steady stream. Reduce heat to medium and continue stirring 5 mins, or until thickened to consistency of hot cereal. Remove from heat and stir in butter, Parmesan cheese, sage, rosemary, and pepper. Pour polenta into prepared loaf pan and smooth top with a spatula. Cook briefly, then cover with plastic wrap. Refrigerate unti firm, about 6 hours.
2. Preheat broiler. Oil or butter a baking sheet that will fit under broiler. Remove plastic wrap from loaf pan and slip a knife around edges to free polenta. Unmold onto a cutting board, tapping sharply to release, if necessary.
3. Cut polenta into 3/4-inch slices and arrange in a single layer on prepared baking sheet. Broil 3 to 4-inches from heat until polenta begins to form a golden crust, about 5 mins. Turn polenta with a spatula and broil on second side until golden, about 4 to 5 mins longer.
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