Irish Examiner Saturday - Irish Examiner - Weekend
Grilled polenta squares
100g of fine polenta
500mls of hot stock. I use homemade chicken stock
25g of a hard parmesan- style cheese, grated
1 tbs of good olive oil
Line a square tin, about 8in in size, with baking parchment.
Mix the polenta and hot stock together in a saucepan and simmer it for about five minutes, until it has thickened.
Stir in the cheese and oil until well combined. Scoop the mixture into the prepared tin and flatten it down. Allow to set in the fridge until solid.
Slice the polenta into small squares. Place under a medium grill for about three minutes a side and place on a serving tray. Top with whatever you like.