4 Cups water
1 teaspoon salt
1 Cup medium coarse polenta
1 cup milk
2 cloves garlic, minced
1 small red onion, chopped
½ Cup sundried tomatoes soaked until soft, drained, and chopped
1 Tablespoon fresh basil, minced
1 Tablespoon fresh parsley, minced
Heat water to boiling.
In a small pan, sauté the chopped red onion and the 2 cloves of minced garlic in olive oil. (This will be added to the cooked polenta later.) When the water has boiled, add the cornmeal and salt, and simmer gently over medium heat, stirring frequently with a wire whisk, being careful that it does not boil over.
Add milk and whisk until liquid is absorbed and polenta is smooth, about 10-15 minutes. Add additional salt, if necessary.
Add the sautéed red onion, sun-dried tomatoes, and basil and parsley to polenta, and stir well. Turn off heat.
While the polenta is still creamy, pour it out onto a baking sheet. Cover, and chill for at 1 - 24 hours.
Once it's set, cut into 12 squares, and brush each side with olive oil. Place the squares on a hot grill, and cover. Grill until polenta is golden brown, about 3 minutes per side.
In a small pan, sauté the chopped red onion and the 2 cloves of minced garlic in olive oil. (This will be added to the cooked polenta later.) When the water has boiled, add the cornmeal and salt, and simmer gently over medium heat, stirring frequently with a wire whisk, being careful that it does not boil over.
Add milk and whisk until liquid is absorbed and polenta is smooth, about 10-15 minutes. Add additional salt, if necessary.
Add the sautéed red onion, sun-dried tomatoes, and basil and parsley to polenta, and stir well. Turn off heat.
While the polenta is still creamy, pour it out onto a baking sheet. Cover, and chill for at 1 - 24 hours.
Once it's set, cut into 12 squares, and brush each side with olive oil. Place the squares on a hot grill, and cover. Grill until polenta is golden brown, about 3 minutes per side.
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