To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4 large or 8 small servings

INGREDIENTS:

• 2 cups chicken or vegetable stock


• 1 cup milk


• 3/4 cup cornmeal


• 1/2 cup grated Parmesan cheese


• 8 thin slices fresh mozzarella cheese (approx. 8-ounces)


• Marinara sauce as needed (approx. 2 cups)


• Basil pesto for garnish (optional)

PROCEDURE:

Butter 1 8 x 8-inch square baking dish and use a heavy bottomed pot to heat 2 cups of chicken, or vegetable stock, and 1 cup of milk.

Just as it comes to a simmer, turn the heat down to the lowest setting and slowly add 3/4 cup cornmeal whisking as you go.

After about 10 minutes, stirring occasionally, add 1/2 cup grated Parmesan cheese mix that in and then fold that mixture into the buttered baking dish.

At this point it needs to cool down completely and you can pop it into the fridge to help move it along.

Once it has cooled down, turn it out onto a cutting board, cut it into 4 equal sized squares and then cut those crosswise into 8 triangles.

Give the polenta a light dusting of all-purpose flour on both flat sides and then use a large nonstick pan, on medium high heat, to saute the polenta in batches if you have to in a bit of olive oil.

After they have been going along for 4-5 minutes on the first side, carefully flip them over and do the same thing to the second side.

Then, when you are happy with the second side, turn the heat way down and put a thin slice of fresh mozzarella cheese over the top of each triangle and put a lid on top to help melt the cheese.

At some point, while all this is happening, you'll need to use another pot to heat up some marinara sauce.

Serve polenta mozzarella triangles over the marinara sauce with a dollop of basil pesto on top.

HINTS:

For the simplest version of polenta, use water instead of stock and milk.