Pan-Grilled Cheddar-Chile Polenta Sticks
serves 4-6
Pan-grilled polenta sticks made with sharp cheddar and spicy chiles are an excellent accompaniment to barbequed and grilled meats. Substitute bell pepper for a non-spicy version.
3 cups water
1 teaspoon sea salt
1 cup coarsely ground yellow cornmeal
1 tablespoon olive oil
2 tablespoons minced shallot (about 1 shallot)
2 tablespoons minced hot pepper, such as jalapeño or serrano
3/4 cup grated cheddar
prep: 30 minutes
total: 1 hour
medium saucepan
whisk
bowl
square casserole pan
spatula
grill pan
1. In a medium saucepan, bring the water and the sea salt to a boil over high heat.
2. While constantly whisking with one hand, slowly shake in the cornmeal in a thin stream with the other. Lower the heat to medium and cook, stirring frequently, until the polenta thickens, about 15-30 minutes, depending on the coarseness of the grind. (Scrape the bottom and sides while cooking to prevent the polenta from sticking.)
3. Meanwhile, in a sauté pan, bring the olive oil, minced shallot and chile pepper up to medium-high heat and cook for 6 minutes, until soft and translucent. Stir into the cooked polenta along with the grated cheddar.
4. Spread into the casserole dish, cover with plastic wrap and put into the refrigerator until it has set, about 30 minutes.
5. Heat a non-stick sauté pan over medium-high heat and lightly oil. Remove the polenta from the refrigerator and cut into 1-inch-thick slices. Cook until browned and crunchy, about 4 minutes per side.
