Polenta is flavored with Parmesan cheese, garlic, chives, and paprika. It is cooked on the stove, allowed to set, cut into wedges, and then broiled.
Martha Stewart Living, September 2001
- Yield Serves 8 as a side dish
- 3 cups skim milk
- 3 tablespoons finely chopped fresh chives
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon paprika
- 3/4 cup quick-cooking polenta
- 2 ounces Parmesan cheese, grated
- 1 tablespoon unsalted butter
- Olive-oil cooking spray
- Combine milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat. While whisking, slowly sprinkle in polenta. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until polenta has thickened, 5 to 8 minutes. Add Parmesan and butter; stir until combined. Pour polenta into an 8 1/2-inch springform pan; let rest until completely set, about 45 minutes at room temperature.
- Preheat the broiler. Remove the outer ring from the springform pan. Cut the polenta into eight wedges. Coat with olive-oil spray, and place on a rack in the oven several inches underneath the broiler. Broil the polenta until golden brown on top and heated through, about 8 minutes. Serve.
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