Firm Polenta Recipe
Some of my favorite memories of the Veneto are the festas in little towns. A standard item on the menu was grilled sausages and grilled polenta. This recipe will give you polenta firm enough to broil or grill.
- 3 cups water
- 1 1/2 tsp salt
- 1 1/2 cups polenta, medium or coarse grain
- 1 tsp thyme
- 1/8 tsp black pepper, freshly ground
- 1/2 cup grated Parmesan cheese
- 2 Tbs olive oil
- oil for bread loaf pan and cookie sheet
- In a saucepan heat the water and salt over medium-high heat.
- Bring to a simmer, but don't let it boil.
- Slowly whisk the polenta into the simmering water. Whisk constantly until it begins to thicken, about 3 minutes.
- Add the thyme, cheese, and olive oil.
- Reduce the heat and simmer, stirring regularly, until it is very thick.
- Oil a 9"x5" bread pan.
- Fill the pan with the polenta. Smooth the polenta out evenly.
- Cover the pan and refrigerate overnight.
- Remove from the refrigerator and flip over onto a cutting board. The polenta should slide out of the pan.
- Slice the polenta about 1/2" thick.
- Place on an oiled cookie sheet and sprinkle. Broil until hot and lightly browned, flip and broil on the other side. You may also grill the polenta on aluminum foil or a vegetable grill.
Baccalà Fritte with polenta is a classic dish of Vicenza.
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