Grilled Polenta

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This recipe came from an old pillsbury classics cookbook. It generally is served as a side dish with grilled chicken, pork chops, steak of sausages. Prep time does not include refrigeration time.

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Steps

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Grease a 9 inch square pan.

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In a large saucepan , cook onion in 6 tablespoons butter until tender.

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Add milk and bring to a boil over medium high heat.

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Meanwhile in a small bowl , combine the cornmeal and water , mixing well.

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With a fork , stir cornmeal mixture into boiling milk mixture.

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Reduce heat to medium and cook stirring constantly until mixture is very thick , about 15 minutes.

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Remove from heat.

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Stir in parmesan and salt.

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Spread mixture in greased pan.

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Let stand until cool.

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Refrigerate 1 to 2 hours or freeze 30 minutes until firm.

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Heat grill.

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Cut polenta into 9 squares.

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Gently remove from pan.

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Brush tops and bottoms with melted butter or oil.

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Place over medium heat 4-6 inches from coals.

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Cook 10 to 15 minutes until hot and brown , turning once.

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Serve immediately.

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Ingredients

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onion, butter, milk, cornmeal, water, parmesan cheese, salt