Grilled Polenta

3 T olive oil

1/2 onion, finely chopped

1 garlic clove, minced

1/2 tsp salt

3 1/2 cups chicken stock

1 cup instant polenta

1/2 cup corn kernels (about 1 ear of corn)

1/4 cup freshly grated Parmesan

Lightly spray an 8-inch square pan with nonstick cooking spray. In a large saucepan, heat 1 T of the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes or until softened. Add the garlic and sauté for 1 minute more, making sure not to brown it. Add the salt and stock, and bring to a rolling boil over medium heat.

In a thin stream (a measuring cup with a lip works well for pouring), very slowly add the polenta, stirring constantly with a wooden spoon. Reduce the heat to low and continue cooking, stirring constantly to be sure it doesn’t stick, for 3 to 5 minutes, or until it is very thick, smooth, and creamy. Add the corn and Parmesan and stir to combine until the cheese has melted into the polenta. (Eat now as a porridge, if you want.)

Pour the warm polenta into the prepared pan, smoothing the top with a rubber spatula if necessary. Let the polenta rest for 2 hours to set.

The rest of the directions for grilling go something like this: cut polenta into wedges, brush with remaining oil. Grill over medium-high heat about 3 inches from pan in an oiled grill pan for 5-7 minutes or until brown and crispy.

From American Bistro