Grilled Parmesan Polenta with Italian Salsa

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By Jeanne Benedict
Celebrations Expert

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Grilled Parmesan Polenta with Italian Salsa

This Italian salsa recipe is one I've made for years by "eye-balling" ingredient amounts. It's absolutely delicious as a dip with bread or topping grilled polenta.

Ingredients

2 (3.5 gm) chicken bouillon cubes
2 cups water
3/4 Cup yellow conrmeal
1/2 Cup grated Parmesan cheese
Non-stick cooking spray
Italina Salsa
1 clove garlic, minced
4 cups diced tomatoes
1/2 Cup chopped fresh basil leaves
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
1/2 Teaspoon salt

Steps

Bring water and bouillon cubes to boil in a medium saucepan over medium heat. Slowly sprinkle cornmeal into water while quickly whisking mixture. Continue whisking for 3 minutes smoothing out any lumps as mixture thickens. Replace whisk with wooden spoon and cook, stirring constantly until mixture thickens, about 1 minute. Spoon should stand in mixture and polenta will come away from sides of pan. Remove from heat.
Spread mixture on to a lightly oil baking sheet making ½-inch thick rectangle of polenta. Cool until polenta is set. Cut into large squares and place in a container for transport to the tailgating site.
To make Italian Salsa: Combine ingredients in a bowl. Transfer salsa into an airtight container for transport to tailgating site.
Spray the grill with non-stick cooking spray. Warm polenta squares on both sides and until grill marks appear on the surface. Remove from the grill and arrange on a serving platter. Top with Italian Salsa and serve.
Makes about 6 to 8 appetizer servings