- 1 cup [250 mL] corn flour
- 2 teaspoons [10 mL] freshly finely chopped rosemary
- 1/3 cup [75 g] melted butter
- Freshly grated Parmesan cheese, to sprinkle
- 1 tablespoon [15 g] butter, to grease cooking dish
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- Cook corn flour into boiling water following packaging directions.
- Mix in freshly finely chopped rosemary.
- Meanwhile, butter a large shallow baking dish with 1 tablespoon [15 g] butter.
- Pour in then evenly spread hot polenta.
- Leave polenta to cool for many hours or better, overnight.
- Cut polenta into diamonds, fingers, circles or any other desired shape.
- Preheat barbecue to 400°F [200°C].
- Brush polenta pieces with melted butter; lightly brown on both sides onto hot barbecue rack, until just colored with barbecue rack.
- Sprinkle pieces with freshly grated Parmesan cheese, and serve.
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