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Herb polenta

September 14, 2010

This goes well with the bistecca too (or with gumbo…just wait for it!). Polenta is a boiled ground corn dish popular in Italy; it’s very similar to grits.

You will need:

  • 2 large onions, cut into 3/4-inch slices and skewered
  • 1 1/2 T olive oil
  • 2 T balsamic vinegar
  • 4 c broth
  • 4 c water
  • 2 c quick-cooking polenta
  • 3 T fresh basil, minced
  • 3 T fresh parsley, minced
  • 3/4 c fresh Parmesan, grated
  • Salt and pepper

Then you…

  1. Brush the onions with olive oil and season with salt and pepper.
  2. On a grill or grill pan, cook the onion skewers until tender and browned (about 10-15 minutes).
  3. Remove from grill and toss with the balsamic vinegar.
  4. Meanwhile bring the broth and water up to a boil. Whisk in the polenta until smooth.
  5. When it reaches the right consistency (about 3-5 minutes), remove from heat.
  6. Stir in the herbs and cheese. Season with salt and pepper to taste.
  7. Serve topped with the balsamic grilled onions.
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