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

Polenta squares

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

Italian 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

Note: Makes about 6-8 servings

Directions

Polenta squares

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 -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.

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.

Italian Salsa

Combine ingredients in a bowl. Transfer salsa into an airtight container for transport to tailgating site.