Ingredients:
3 cups water
1 1/2 tsp salt
1 1/2 cups polenta, medium or coarse grain
1 tsp thyme
1/8 tsp black pepper, freshly ground
1/2 cup grated Parmesan cheese
2 Tbs olive oil
oil for bread loaf pan and cookie sheet
Cooking Procedure:
1. In a saucepan heat the water and salt over medium-high heat.
2. Bring to a simmer, but don’t let it boil.
3. Slowly whisk the polenta into the simmering water. Whisk constantly until it begins to thicken, about 3 minutes.
4. Add the thyme, cheese, and olive oil.
5. Reduce the heat and simmer, stirring regularly, until it is very thick.
6. Oil a 9″x5″ bread pan.
7. Fill the pan with the polenta. Smooth the polenta out evenly.
8. Cover the pan and refrigerate overnight.
9. Remove from the refrigerator and flip over onto a cutting board. The polenta should slide out of the pan.
10. Slice the polenta about 1/2″ thick.
11. Place on an oiled cookie sheet. Broil until hot and lightly browned, flip and broil on the other side. You may also grill the polenta on a vegetable grill.
12. Best served with Brodetto.
