2 1/2 c water 2 c low sodium chicken broth 1 ts salt 2 sprigs fresh
sage 2 sprigs fresh marjoram 2 sprigs fresh rosemary 6 sprigs fresh
chives 1 ts garlic -- minced 1 c yellow cornmeal 2 ts olive oil 2
TB herbs (same as above) -- : finely chopped : vegetable cooking spray
Prepare Basic Polenta: 1. Bring the water, broth, salt and herb sprigs
to a boil in a heavy saucepan. Boil 2 minutes. Lower the heat so the
water is just simmering. 2. Pour the cornmeal in a slow and steady
stream into the water. Stir constantly until all the cornmeal is absorbed,
about 3 minutes. Stir in chopped herbs and garlic. 3. Turn the heat
to very low; stir with a wooden spoon every 2-3 minutes. The polenta
is done when it adheres to itself and pulls away from the sides of
the pot, 20-25 minutes. Prepare Grilled Polenta: 1. Lightly spray
a 9x5-inch loaf pan with cooking spray. 2. Pour the polenta into the
pan and allow it to cool and solidify at room temperature, about 30
minutes. 3. Preheat the broiler. Remove the polenta from the pan and
cut into 3/4-inch slices. Place them on a greased heatproof dish.
Brush both sides with the oil. Broil close to the heat for a few minutes
on each side until the polenta is crusty, about 5 minutes. Serve immediately.
Recipe By : Fred Towner-Revised by Mike Key From: Mike Key Date: 03-21-96
