Grilled herb and parmesan polenta

Name: Grilled herb and parmesan polenta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: Olive oil spray, to grease; 1L (4 cups) Massel vegetable liquid stock; 170g (1 cup) instant polenta; 25g unsalted butter, chopped; 25g (1/3 cup) finely grated parmesan; 1 tbsp chopped fresh rosemary; 1 tbsp chopped fresh oregano; Olive oil, to grease

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Prep Time: 25 minutes

Cook Time: 20 minutes

Total: 45 minutes

Servings: 6

Cost: $6.61 /serving

Author : Sonja Bernyk

easy appetiser snack

Ingredients

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Olive oil spray, to grease1L (4 cups) Massel vegetable liquid stock170 grams (1 cup) instant polenta25 grams unsalted butter, chopped25 grams (1/3 cup) finely grated parmesan1 tbsp chopped fresh rosemary1 tbsp chopped fresh oreganoOlive oil, to grease

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Instructions

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Step 1

Spray a 22 x 32cm (base measurement) Swiss roll pan with oil. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.

Step 2

Place the stock in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Gradually add the polenta in a thin, steady stream, whisking with a balloon whisk, until well combined. Cook, stirring with a wooden spoon, for 5 minutes or until mixture thickens. Stir in the butter, parmesan, rosemary and oregano. Season with salt. Spoon into prepared pan. Smooth the surface. Set aside for 15 minutes to cool. Cover. Place in the fridge for 2 hours to set.

Step 3

Preheat a chargrill on high. Cut polenta into 12 pieces. Brush both sides with oil. Cook half the polenta for 2 minutes each side or until crisp and golden. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining polenta.