Ingredients for Polenta And Pine Nuts
- Yellow Cornmeal
- 4 cups water
- 4 tablespoons (1/2 stick) unsalted butter
- Salt
- Pepper
- 3/4 cup grated Parmesan cheese
- Olive Oil
- 1/2 cup pine nuts, toasted
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How to Make Polenta And Pine Nuts
- Melt 2 tablespoons of butter in a heavy 2-quart saucepan over low heat.
- Add 4 cups of water, increase heat to medium-high, and bring to a boil.
- Slowly whisk in 2 cups of coarse cornmeal, stirring constantly to prevent lumps.
- Reduce heat to low, and continue to boil and stir for 20-25 minutes, or until the polenta is thick and pulls away from the sides of the pan.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese and 1/2 cup toasted pine nuts.
- Let the polenta cool slightly, about 10-15 minutes.
- Grease a baking dish (approximately 8x8 inches) with 1 tablespoon of olive oil and spread the polenta evenly in the pan.
- Brush the top of the polenta with the remaining 1 tablespoon of olive oil.
- Refrigerate for at least 30 minutes (or up to overnight) to firm up.
- **For Grilling:** Cut the chilled polenta into squares (approximately 1-inch). Grill over medium-high heat for 2-3 minutes per side, or until golden brown and crisp.
- **For Baking:** Sprinkle the chilled polenta with an additional 1/4 cup of Parmesan cheese. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until heated through and lightly golden. Cut into squares.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
1g
Fat
21g
Carbs
5g
