I try to make at least one vegetarian dinner per week; this was this week’s. It was wonderful; creamy, smooth and delicious. Definitely company-worthy (although I would likely use a homemade meat sauce for company). Serve with a tossed salad and crusty bread.
1 c cornmeal
3 c cold water
¾ t salt
Freshly ground black pepper to taste
1 t chopped fresh rosemary (or 1/3 t dried, crumbled)
1 T butter
¼ c grated Parmesan
1-1/2 cups tomato (homemade or otherwise)
1 c grated mozzarella cheese
Torn basil leaves or chopped parsley, to garnish
In a medium saucepan, combine cornmeal, water, salt, pepper and rosemary. Whisk to combine.
Cook over medium heat, whisking often. When mixture begins to bubble, reduce heat to medium-low and switch to a wooden spoon. Continue cooking, stirring often, for approximately 25 minutes. Polenta is done when a wooden spoonful turned upside down doesn’t fall off.
Remove from heat, stir in butter and Parmesan. Pour into lightly greased 8 X 8; spread out evenly. Cover surface with plastic wrap and chill.
Once chilled, remove plastic wrap. Cut polenta into four; preheat a griddle to high. Cook, undisturbed, until edges against griddle begin to brown. Turn over polenta slices and repeat.
Preheat oven to 325o. Remove browned polenta to a foil-lined baking sheet (leaving a space between pieces) spayed with a little vegetable oil. Top each with a quarter of the tomato sauce and a quarter of the cheese. Bake until cheese is melted and beginning to brown, about 15 minutes.
Garlic with basil or parsley, if desired.