1/4 cup olive oil
1/2 red onion, minced
5 cloves garlic, minced
1 teaspoon rosemary, ground in spice grinder
salt, to taste
3 3/4 cups low sodium broth
1 cup coarse corn meal
1/2 cup nondairy milk, optional
1. Grease a casserole dish. In a large pot, bring onions to a simmer in the oil and let them cook until they are sweating. Stir in the garlic. When fragrant, add ground seasonings. Be conservative with the cayenne as it heats up any dish fast!
2. Stir seasonings around for 20 seconds until a little toasted. Pour in the broth and bring to a boil. Cascade in the cornmeal while whisking quickly and reduce heat to medium. Stir the polenta very well every few minutes. It should be at most gently bubbling.
3. It will take about 30 minutes for it to congeal nicely. If it looks a little dry, add a little water. If desired, right before it's done, add the nondairy milk for extra creaminess. You can scoop up a little in a spoon, and if after a minute it is pretty gelatinous, not mushy, then it's done.
4. Pour molten polenta into prepared casserole dish and let refrigerate at least an hour before working with it. After chilling, cut polenta into pretty firm squares.
5. Fire up your George Foreman grill, panini press or skillet and grill squares until top and bottom are crispy. If you use a pan, you shouldn't need to use extra oil since there is enough in it already.
It goes great with gazpacho or a cool bean salad. Polenta is like corn bread, only so much better! Nothing dry here. Home made polenta is involved, but easy and so much better than those store bought tubes. Happy cooking!
Source of recipe: I wrote this.