January 30, 2009, Newsletter Issue #241: Party Polenta
Tip of the Week
Warm cornmeal bites topped with basil butter make a wonderful finger food for any occasion.
They´re cut into bite sized pieces so forks aren´t necessary.
POLENTA
4 cups water
2 teaspoons salt
1 1/3 cups yellow cornmeal
TOPPING
3 tablespoons butter or margarine
1 clove garlic -- thinly sliced
1 Tablespoon basil, fresh -- chopped (1 ts dried)
2 tablespoons Parmesan cheese -- grated
Lightly grease a 15 ˝" x 10" jelly roll pan.
Bring water and salt to boil in a medium saucepan. Sprinkle in cornmeal, whisking to prevent lumps. Gently boil about 10 minutes, stirring often, until very thick (a spoon stands up in cornmeal), but still pourable.
Spread hot cornmeal evenly in pan with a rubber spatula. Chill at least 1 hour until firm.
Melt butter with garlic and basil.
Heat oven to 425°F. Invert cornmeal on work surface. Cut in 35 squares. Arrange half at a time on jelly-roll pan. Drizzle with Basil Butter and sprinkle with Parmesan cheese.
Bake 20 to 25 minutes until edges are crisp. Serve hot-–no forks necessary.
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