2 tablespoons olive oil, plus additional if preferred for grilling or sautéing
Red onion, finely diced, in a cup, with 1 1/2 teaspoons of kosher salt.
2 garlic cloves, minced finely
1 gallon of chicken broth or stock
1 cup of coarse cornmeal
a third of a cup of unsalted butter
kosher salt, 1 1/2 tablespoons
freshly ground black pepper, one-fourth of a teaspoon
2 ounces of grated Parmesan


1) Preheat oven to 350 degrees F.
2) Heat the olive oil in a large, oven-safe pot over medium heat.
3) Add the red onion and salt, and sweat for 4 to 5 minutes, or until the onions start to become translucent.
4) Lower the heat to low, add the garlic, and cook for one to two minutes, watching out that it doesn’t burn.

5) Increase the heat to its highest setting, add the stock, and bring to a boil.
6) Continue whisking while adding the cornmeal gradually.
7) After adding all of the cornmeal, cover the saucepan and set it aside.

inside an oven. Stirring every 10 minutes, cook for 35 to 40 minutes to

avoid lumps.
8) When the mixture is creamy, take it out of the oven and incorporate the

salt, pepper, and butter.

9) Add the Parmesan gradually after they have been combined.
10) You can either serve the polenta right now or pour it onto a parchment-lined 9 by 13-inch cake pan. Place in the fridge to finish cooling.

11) After the polenta has dried, turn it out onto a cutting board and slice it.

triangles, squares, or circles.

12) In a nonstick pan over medium heat, sauté each side with a little olive oil.

grill over medium heat.

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