BROILED POLENTA WITH FENNEL SEEDS
Serves 4
INGREDIENTS
4 cups water
1-2/3 cups instant cornmeal
2 TBsp butter
1TBsp fennel seeds
2 Tbsp finely chopped flat parsley
Olive oil, for brushing
Salt and pepper, to taste
DIRECTIONS
Place the water in a pan, add salt to taste, and bring to a boil. Sprinkle in the cornmeal, stirring constantly.
Stir over medium heat for 10-15 minutes, or according to the package directions, until the cornmeal thickens and comes away from the sides of the pan.
Remove from the heat and stir in the butter, fennel seeds, and parsley. Season with pepper to taste.
Brush a rectangular ovenproof dish with oil. Spoon the cornmeal mixture into the prepared dish, and spread the surface level. Let set.
Preheat the broiler to high. When set, turn out the polenta and cut into slices.
Brush the polenta slices with oil and place under the preheated broiler until browned and crispy.
Serve immediately.
Recipe courtesy of "Frame-By-Frame Italian"
NOTE: I followed the directions on my container of Quaker Old-Fashioned Grits to prepare that portion, and I also stirred in a handful of grated Parmesan cheese.
The CookingBites Recipe Challenge: Corn
Serves 4
INGREDIENTS
4 cups water
1-2/3 cups instant cornmeal
2 TBsp butter
1TBsp fennel seeds
2 Tbsp finely chopped flat parsley
Olive oil, for brushing
Salt and pepper, to taste
DIRECTIONS
Place the water in a pan, add salt to taste, and bring to a boil. Sprinkle in the cornmeal, stirring constantly.
Stir over medium heat for 10-15 minutes, or according to the package directions, until the cornmeal thickens and comes away from the sides of the pan.
Remove from the heat and stir in the butter, fennel seeds, and parsley. Season with pepper to taste.
Brush a rectangular ovenproof dish with oil. Spoon the cornmeal mixture into the prepared dish, and spread the surface level. Let set.
Preheat the broiler to high. When set, turn out the polenta and cut into slices.
Brush the polenta slices with oil and place under the preheated broiler until browned and crispy.
Serve immediately.
Recipe courtesy of "Frame-By-Frame Italian"
NOTE: I followed the directions on my container of Quaker Old-Fashioned Grits to prepare that portion, and I also stirred in a handful of grated Parmesan cheese.
The CookingBites Recipe Challenge: Corn