Pan-Grilled Polenta With Blood Orange Relish

serves 2-4
Recipe from Lara Ferroni

Actual prep time is very quick for this recipe, but it does take a little time for the polenta to cool, so it’s best if you make it ahead of time and then just assemble quickly when you are ready to serve it.

Read more about this recipe at Cook & Eat.

instructions

1. Combine the milk, cream, garlic and rosemary in a heavy bottomed pot on medium heat, and bring to a simmer. Let simmer for a minute or two and then remove the rosemary and garlic from the milk. Slowly add the corn meal, a little at a time, stirring constantly, until it’s all in.

2. Reduce heat to low, and add a touch of salt. Keep stirring with a whisk or fork until the polenta thickens. Continue stirring for a bit longer. It will get really thick, and start to pull away from the pot.

3. Remove from the heat and spread the polenta out in a casserole dish, to between 1/2-inch or 1/4-inch thick. Cover and let cool. You can keep it refrigerated like this for up to 2 days.

4. While the polenta chills, carefully segment the blood oranges. Dice the segments. Slice the basil into small strips. Mix all the relish ingredients together in a small bowl, and let sit for 10 to 15 minutes. Refrigerate up to one day.

5. Once the polenta is chilled, use a cookie cutter to cut out rounds, or simply slice into triangles, and carefully separate.

6. Heat enough oil to just cover the bottom of a griddle or frying pan on medium-high heat. Just before the smoking point, add the polenta pieces. Fry on each side for about 1 minute to brown. Carefully remove, and drain on a paper towel. Repeat with the rest of the pieces.

7. To serve, top with the relish and a few toasted pine nuts.