bbq polenta - whole foods market · bbq polenta by karen murphy prep and finish time: 15 min cook...
TRANSCRIPT
BBQ Polenta
By Karen Murphy
Prep and Finish Time: 15 min Cook Time: roughly 25-35 min
Yields: 10-12 servings
Ingredients 2 tablespoons olive oil
3/4 cup finely chopped white onion
2 cloves garlic, finely minced
1 quart veggie broth
1 cup coarse ground cornmeal
3-4 tablespoons unsalted butter (salted is fine if that is all you have)
Salt to taste
freshly ground black pepper to taste
2 ounces Parmesan, grated
BBQ Sauce
Tools Knife
Cutting Board
Measuring cups
Large Saucepan or sauté pan
Whisk
Muffin pan
Directions In a large saucepan (or sauté pan) heat the olive oil over medium heat. Add the onion
and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the
heat to low, add the garlic and sauté for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the veggie stock and bring to a boil. Gradually add the cornmeal
while continually whisking. Turn the heat down to low. Stir for another 10 minutes to make sure
it doesn’t stick to the pan and is heating evenly. Once the mixture is creamy, remove from the
heat and add the butter, salt, and pepper. Once they are incorporated, gradually add the
Parmesan.
Pour the polenta into muffin tins. Let cool then place in refrigerator for about an hour or till you
are ready to serve. (All the above can be done the day ahead)
- . Slide a knife in between the pan and polenta to separate them and
remove from pan. Place the polenta “muffins” on a flat cookie sheet or pan. Place in oven for
about 5-10 minutes to warm them back up. Baste with BBQ sauce and serve.