FULL RECIPE BELOW
We learn to cook a corn-based Italian grilled polenta complete with loads of rich butter and creamy Parmesan. Pair with asparagus, steak and a light side salad and you have one kickin’ summer dinner that could make anyone swoon.
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POLENTA RECIPE: http://learntocook.com/corn/how-to-make-polenta/
8 oz grated Parmesan
8 oz whole butter
1 qt milk, white stock or water
8 oz white or yellow cornmeal
Salt and pepper to taste
1. Bring liquid, butter and a pinch of salt to a boil.
2. Slowly add the cornmeal while whisking constantly to prevent lumps, then lower heat and simmer for 30 minutes. Season with salt and pepper to taste.
3. Scrape the polenta into a buttered parchment lined half sheet pan to an even thickness with a spatula that has been dipped in water. Refrigerate the polenta until well chilled.
4. To serve, unmold the polenta and cut into shapes. Sauté or grill the polenta for service. Garnish with Parmesan.
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