Ingredients Jump to Instructions ↓

  1. : 2 tablespoon extra virgin olive oil

  2. 1/2 medium red onion -- , finely

  3. chopped 2 cloves garlic -- , finely

  4. chopped 2 cups chicken stock -- , preferably

  5. homemade

  6. 2 cups water

  7. 1 teaspoon coarse sea salt

  8. 1 cup polenta or coarsely ground

  9. yellow cornmeal

  10. 1/4 teaspoon freshly ground black pepper

  11. 1/3 cup freshly grated cotija

  12. cheese

  13. 2 tablespoon unsalted butter

  14. olive oil -- , for brushing

Instructions Jump to Ingredients ↑

  1. : In a large heavy saucepan, heat the olive oil over medium-low heat. Add the red onion and sauté, stirring constantly, for about 3 minutes, or until softened. Add the garlic and cook for 1 minute more. Add the chicken stock, water, and salt and bring to a boil over medium-high heat. Reduce the heat and, when the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the black pepper, cotija, and butter. The mixture will be quite thick. Rinse an 8 x 12 inch roasting pan with water and shake dry. Mound the polenta into the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the polenta evenly in the pan until it is just under 1/2 inch thick. Cover with a tea towel and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator. When ready to serve, preheat a grill to high heat. Brush the grill pan with oil. Cut the polenta into 8 equal squares and brush them with olive oil. Transfer the squares to the grill pan and grill for about 8 minutes on each side, or until deep golden brown. Serve immediately


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