Polenta

We are brought up with corn on the cob, canned corn, frozen corn, and corn bread. If you like corn, try cooking polenta - a traditional Italian dish made with cornmeal. For a simple and fast version of this side dish do not cool polenta or press it to make squares. Simply fluff it with the fork and serve along. For a fancier version follow our directions and grill the squares. Use medium grind cornmeal for polenta squares and coarser one for a simple side dish.
You can cook polenta simply by adding the cornmeal slowly into boiling water but we find that it is easier to do it with a double boiler. If you do not have this piece of equipment in your kitchen simply use two saucepans that nest inside each other. Pour hot water into the larger pot; put the smaller one in making sure that water does not overflow. It is recommended not to bring water to the boiling point but cornmeal is forgiven and would not burn as long as you stir it constantly.

double boiler
deep baking sheet

• Cook polenta using the double boiler. Make sure not to dilute it too much, add the vegetable broth is small batches. Stir in tomatoes, olives, basil and cheese and let stand for 5 minutes, until cool enough to handle.
• Meanwhile lightly cover a deep cooking sheet with oil. Press the cooled polenta to make a square ¾ inches high. Press with another, smaller cooking sheet or the skillet to create a smooth surface. Let polenta stay for 15 minutes.
• Heat up the grill or the oven to 300 degrees. At this point polenta should be cool and you should be able to carefully manipulate it. Cut it in squares and either grill them or arrange on the lightly oiled baking sheet. Bake for 10 minutes or until lightly golden and crispy outside.