7 cups water
1 1/2 cups course ground polenta, not instant
2 tsp salt
2 tbsp butter
1 cup Parmesan cheese, finely grated
1/4 cup basil, finely shopped
1/4 cup sun-dried tomatoes
Directions for the Polenta
In the inner pot of the rice cooker, stir together the water, polenta, and salt.
Close the lid and slow cook for 3 hours or until tender and most of the water is absorbed. When ready to serve, stir in the Parmesan cheese, butter, and basil.
This dish will keep on the Keep-Warm setting for an additional 2 hours. If it becomes too stiff, you can thin it with small amounts of hot water.
Pour the prepared polenta onto a lightly greased 11”x13” sheet pan or large sized baking pan. Using a large sheet of plastic wrap, spread the polenta evenly so it is ½” thick. Cover with plastic wrap and set aside to cool at room temperature and then refrigerate until firm, about an hour or so. May be prepared up to 24 hours ahead.
While the polenta is cooling, prepare the balsamic vinegar reduction and the toppings of your choice. I used grilled onions with bacon, prosciutto with melon slices, fresh sliced tomatoes with avocado and basil, ricotta cheese with fresh sliced peaches, grapes and nectarines….the choices are endless!
Reduced Balsamic Vinegar
In a heavy saucepan, bring one cup of balsamic vinegar to a boil. Turn down the heat and simmer until it has thickened and reduced by half. Keep in an air tight container
When the polenta is cold and very firm, spray Grillet with cooking spray and heat to 300 degrees. Using cookie cutters, a small glass or a sharp knife, cut polenta into appetizer sized shapes. Grill each side for about 4 minutes or until they are lightly brown and crispy. Place on a serving platter and add the toppings. Lightly drizzle with the reduced balsamic vinegar.
Over to You
What’s your version of polenta? Share and inspire us!