2 tablespoon extra virgin olive oil
1/2 medium red onion -- , finely
chopped
2 cloves garlic -- , finely
chopped
2 cups chicken stock -- , preferably
homemade
2 cups water
1 teaspoon coarse sea salt
1 cup polenta or coarsely ground
yellow cornmeal
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated cotija
cheese
2 tablespoon unsalted butter
olive oil -- , for brushing
Instructions:
In a large heavy saucepan, heat the olive oil over medium-low heat.
Add the red onion and sauté, stirring constantly, for about 3 minutes,
or until softened. Add the garlic and cook for 1 minute more. Add
the chicken stock, water, and salt and bring to a boil over medium-high
heat. Reduce the heat and, when the liquid is simmering, gradually
sprinkle the polenta over in a very slow, thin stream, whisking constantly
in the same direction until all the grains have been incorporated
and no lumps remain. Reduce the heat to very low. Switch to a wooden
paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes,
or until the mixture pulls away from the sides of the pan and the
grains of polenta have softened. Stir in the black pepper, cotija,
and butter. The mixture will be quite thick. Rinse an 8 x 12 inch
roasting pan with water and shake dry. Mound the polenta into the
pan and, using a rubber spatula repeatedly dipped in very hot water,
spread the polenta evenly in the pan until it is just under 1/2 inch
thick. Cover with a tea towel and allow to rest for 1 hour at room
temperature or up to 24 hours in the refrigerator. When ready to serve,
preheat a grill to high heat. Brush the grill pan with oil. Cut the
polenta into 8 equal squares and brush them with olive oil. Transfer
the squares to the grill pan and grill for about 8 minutes on each
side, or until deep golden brown. Serve immediately.
