If you also love polenta, this is a recipe you absolutely must try.
A fantastic grilled polenta with butter, Parmesan cheese and mozzarella cheese.
- 3 cups of water
- 1 cup of instant polenta
- 1/4 cup of butter, chopped
- 1/2 cup of finely grated Parmigiano Reggiano cheese
- salt and pepper to taste
- 2 cups of grated mozzarella cheese
- olive oil for brushing
Place water in a saucepan over medium heat and bring to a boil.
Gradually add the polenta and cook, stirring, for 2-3 minutes or until thickened.
Remove from heat and stir in butter, Parmigiano Reggiano cheese, salt, and pepper.
Pour half the polenta into an 8-inch square baking dish lined with nonstick baking paper (I used aluminum foil) and spread evenly.
Top with the mozzarella and remaining polenta.
Refrigerate for 45 minutes or until set.
Cut into squares/rectangles and brush with oil.
Heat a skillet or barbecue over high heat.
Cook the polenta for 3-4 minutes per side or until golden brown and the cheese has melted.
Serve with pan-seared veal cutlets, grilled lamb or steak, and baby spinach.
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