Grilled po­lenta with maple and fresh blue­ber­ries

45 min­utes, plus chill­ing time. Serves 6 to 8

Los Angeles Times - - FOOD & DINING -


1 quart wa­ter 1 cup coarse or

medium corn­meal

1 tea­spoon salt

3 ta­ble­spoons but­ter

1. In a small pot, bring the wa­ter to a sim­mer. Slowly rain in the corn­meal, whisk­ing to avoid any lumps. Whisk in the salt. Cook, stir­ring fre­quently, un­til the po­lenta is soft­ened and f luffy, 20 to 30 min­utes ( tim­ing will vary depend­ing on grind and brand). The po­lenta should be very thick, but if it dries too much be­fore it is soft­ened, whisk in ad­di­tional wa­ter as needed. When the po­lenta is ready, whisk in the but­ter. Re­move from heat. Spread and smooth the po­lenta into a plas­tic wrap- lined and greased bak­ing dish or pan, so the po­lenta is ap­prox­i­mately 3⁄ 4- inch thick. Loosely cover and re­frig­er­ate un­til cold and firm. The po­lenta can be made up to

two days in ad­vance.


Pre­pared po­lenta, cut into wedges or de­sired shapes

Spray oil 2 cups mas­car­pone


1 pint blue­ber­ries

Dark maple syrup

1. Heat a grill over medium heat un­til hot. Spray the po­lenta wedges with oil on both sides. Grill the wedges un­til lightly toasted with de­fined grill marks, about 2 min­utes on each side; be care­ful when ro­tat­ing and f lip­ping the po­lenta, as it will be very del­i­cate. Re­move from heat.

2. To serve, place 1 to 2 wedges on each serv­ing plate. Top with a dol­lop of mas­car­pone and a hand­ful of fresh berries. Driz­zle over maple syrup and serve im­me­di­ately.

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