- 3 cups water
- 2 teaspoons kosher salt
- 1 1/2 cups quick cooking polenta, medium or coarse-grain
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly chopped thyme leaves
- 1 teaspoon freshly chopped marjoram leaves
- 2 tablespoons unsalted butter, plus more for pan
- 3/4 cup grated Parmesan
- 1/4 cup olive oil, for grilling or pan searing
In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
Preheat a grill to medium.
When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.
Recipe courtesy of Rachael Ray
Recipe courtesy of Bobby Flay