Every once in a while, it’s nice to have a meatless entree. Grilled Polenta has such great flavor, you’ll never miss the meat!
Here’s my recipe:
3 cups water
1 cup yellow cornmeal
2 tsp chicken-flavored instant bouillon
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp hot pepper sauce (optional)
In a large saucepan blend 1 cup water and 1 cup cornmeal and bring to a boil and whisk until smooth. Then slowly add the remaining 2 cups water, the bouillon, garlic powder, basil, and hot pepper sauce and bring to a boil.
Once boiling bring down to a simmer and cook for about 3 -4 minutes or until very thick…stirring frequently.
Pour the polenta into a greased round cake pan or loaf pan and let stand until room temperature.
If made in a round pan, you can drizzle with 1 T. melted butter and place on a broiler pan. Broil for 4-6 minutes until bubbly. Cut into wedges.
If made in a loaf pan, slice loaf into ½“ slices. Then, fry the slices in butter until golden and crispy.
Serve with your favorite spaghetti sauce or sautéed mushrooms and onions.