- 4 cups water or milk
- 1 cup uncooked cornmeal
- 1 teaspoon salt
- 3/4 cup grated Parmesan cheese
- 1 tablespoon olive oil Vinaigrette
- 1/2 cup smoked red pepper
- 1 clove garlic crushed or minced
- 1 tablespoon Dijon mustard
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1/2 cup extra virgin olive oil
- Salt and pepper
Polenta: In a saucepan, bring water or milk to a boil. Add salt, then slowly whisk in the cornmeal while stirring constantly. Reduce heat and simmer uncovered, stirring regularly until thickened (about 10 minutes). Add cheese and stir until cheese is evenly distributed and melted. Pour into 9-inch square baking dish coated with olive oil. Cover and refrigerate until cold and firm (about 2 hours). Before starting the grill, lightly brush grates with oil. Cut polenta into rounds with a biscuit cutter or squares. Brush both sides with olive oil and grill until warm and golden brown on both sides (2-3 minutes per side).
Vinaigrette: In blender, combine red pepper, garlic and Dijon mustard. Blend on high until smooth (20-30 seconds). Add balsamic vinegar and soy sauce and blend again on low speed. While blender is on, add olive oil in a slow steady stream. Season to taste with salt and pepper then blend a couple more seconds.