Food & Drink

Grilled Parmesan Polenta Crostini

1 cup polenta
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley
2/3 cup freshly grated Parmesan Reggiano cheese
3 cups water
Extra virgin olive oil

1. In a large, deep-sided saucepan, combine the polenta, garlic, oregano, salt, and pepper along with 3 cups of water. Bring the mixture to a boil over high heat, whisking frequently, then reduce the heat to low. Cook until polenta is soft, 20 to 30 minutes, stirring occasionally to avoid scorching on the bottom. Add the parsley and half of the cheese. Stir to blend. Line a baking sheet with plastic wrap. Scoop the polenta onto the sheet and spread it out into a rectangle about 1/3 inch thick, smoothing the surface with a spatula dipped in water. Allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours.

2. Remove the polenta from the pan. Cut the polenta into 2-inch squares. Pat dry with paper towels. Generously brush or spray the polenta on both sides with oil and grill over direct heat until they are very well marked, crispy, and they release easily from the grate, 8 to 10 minutes, turning once with a spatula. Serve warm with the remaining 1/3 cup of cheese scattered over the top.

Makes 4 to 6 servings.

Recipe taken from Weber's Real Grilling by Jamie Purviance.

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