Time: 2 hours 50 minutes
Complexity: easily
Servings: 8

Polenta prepared according to this recipe is incredibly delicious, because unlike regular cornmeal, fresh, aromatic herbs and plenty of grated Parmesan are added during cooking. Once the polenta has set, it can be pan-fried or grilled. This not only gives it a more appetizing appearance and smoky flavor, but also makes a great side dish that you can hold and eat like a pie, which is especially convenient if you're outdoors.

Ingredients:

• 1.5 cups quick-cooking polenta, medium or coarse grind
• 3 tbsp of water
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh marjoram leaves
• 2 tbsp (30 g) butter + extra for greasing the pan
• 3/4 tbsp. grated parmesan
• 1/4 cup olive oil, for frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

polenta, corn grits, Parmesan cheese, black pepper, thyme, marjoram

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Preparation:

Step 1
• In a medium saucepan, add water, salt, and bring to a boil over medium-high heat. Reduce heat, slowly stir in the polenta, and add pepper. Continue stirring until the mixture begins to thicken, about 3-4 minutes. Add fresh chopped herbs, 2 tablespoons (30 g) butter, and Parmesan cheese. Continue stirring until the polenta is very thick. Taste and add more salt if needed.
Step 2
• Generously grease a 30cm diameter, 5cm deep springform pan with butter. Spoon the hot polenta into the pan and smooth the surface with a buttered silicone spatula. Let cool to room temperature. Then shape into the desired shape and cover with plastic wrap. Refrigerate for 2 hours (the polenta can also be made a day ahead).
Step 3
• Preheat grill to medium heat.
  
  Before grilling or pan-frying polenta, remove it and cut into equal strips. Lightly brush the grill grate and each side of the polenta with olive oil and grill or pan-fry until golden brown, about 3 minutes per side. Arrange the polenta on a platter and set aside just before serving.

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