Grilled polenta with melted cheese
1 cup instant polenta
1.5 cups water
1.5 cups milk (I used reduced fat, but you can use either full fat milk or water)
Olive oil spray
Your favourite cheese: mozzerella, blue cheese, camembert, good ol' tasty cheese! (but never, ever use Kraft singles)
Fresh herbs: basil, thyme
- Spray a 24 x 16 cm dish with oil
- Bring milk and water to a gentle boil in a saucepan over medium heat. Add polenta gradually, whisking constantly. Cook, stirring, for 5 minutes or until thick (I love watching polenta bubble up! Like lava bubbling away). Season with salt and pepper. Spoon the mixture into prepared dish and smooth out with a spatula. Refrigerate for about an hour or until firm.
- Cut into squares/triangles/fingers, and cook the bottom in a fry pan until golden.
- Top with herbs and cheese, and place under a grill until bubbly and golden. Alternatively, you can make them into little polenta and cheese sandwiches, layered with polenta/cheese/herbs/polenta, and grill the whole lot until warm and the cheese has melted through.
Photo courtesy of Patricia Scarpin