for about 30 min. or until all the water is absorbed. Then pour into a 9x13 inch Pyrex pan and let cool. When coals are ready cut the polenta into squares and triangles and pour over a little olive oil to coat. Grill until brown and crispy on both sides. Serve with any number of toppings (sauteed mushrooms, caramelized onions, tomato sauce, mozzarella) but tonight I roasted some peppers and topped with a little blue cheese. (I cheated - too busy drinking and eating to take a picture, but here is one I did earlier in the year with sauteed mushrooms in a little tomato sauce too) Thanks to all the helpful grillers tonight - it came together even though it was a little messy and drunken!! Thanks for having us Lydia!
Lydia (our next door neighbor from our first SF Apartment!) hosted a BBQ tonight on her rooftop apartment in downtown SF. It was a lovely night - just like the old days - we had lots of good food and wine to drink. I made a grilled polenta - soooo easy. Don't even have to make this an official recipe. I took 6 cups of water and 1 teaspoon of salt and brought it to a boil in a big pot. Then slowly whisk in 1 & 1/2 cups of polenta and cook it on low heat for about 30 min. or until all the water is absorbed. Then pour into a 9x13 inch Pyrex pan and let cool. When coals are ready cut the polenta into squares and triangles and pour over a little olive oil to coat. Grill until brown and crispy on both sides. Serve with any number of toppings (sauteed mushrooms, caramelized onions, tomato sauce, mozzarella) but tonight I roasted some peppers and topped with a little blue cheese. (I cheated - too busy drinking and eating to take a picture, but here is one I did earlier in the year with sauteed mushrooms in a little tomato sauce too) Thanks to all the helpful grillers tonight - it came together even though it was a little messy and drunken!! Thanks for having us Lydia!
for about 30 min. or until all the water is absorbed. Then pour into a 9x13 inch Pyrex pan and let cool. When coals are ready cut the polenta into squares and triangles and pour over a little olive oil to coat. Grill until brown and crispy on both sides. Serve with any number of toppings (sauteed mushrooms, caramelized onions, tomato sauce, mozzarella) but tonight I roasted some peppers and topped with a little blue cheese. (I cheated - too busy drinking and eating to take a picture, but here is one I did earlier in the year with sauteed mushrooms in a little tomato sauce too) Thanks to all the helpful grillers tonight - it came together even though it was a little messy and drunken!! Thanks for having us Lydia!
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