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Servings: 4

Ready Time: 20 minutes

Ingredients

4 tbsp butter, divided

1 cup white onion, finely chopped

2 cloves garlic, minced

2½ cups organic vegetable stock

1 cup cornmeal

½ white wine

2 cups Asiago, finely grated

¼ tsp salt

Jalapeno salsa

Prep time: 20 minutes

Ready time: 20 minutes

2 vine tomatoes, finely diced

1 jalapeno, seeds removed and minced

½ white onion, finely diced

2 tbsp fresh cilantro, chopped

1 lime, zested and juiced

2 tsp olive oil

Salt and pepper to taste

Combine all ingredients in a small bowl. Cover and chill in the refrigerator until ready to serve. Can be made up to 3 hours in advance.

Makes 1 ½ cups

Method

Line an 8-by-8-by-2-inch baking dish with parchment paper and set aside.

In a large saucepan, sauté onions and garlic in 2 tablespoons of butter over medium heat for 6 minutes or until tender. Add cornmeal and stir. Gradually add vegetable stock and white wine. Stir cornmeal continuously. Once liquid has been absorbed, remove from heat and add grated Asiago, salt and the remaining 2 tablespoons of butter. Stir until butter and cheese are melted. Pour into the lined baking dish. Allow to cool for 5-10 minutes. Cover and refrigerate until cornmeal has set. Roughly 30 minutes. (Polenta can be made a day ahead.)

Using a basting brush, grease grill with vegetable oil to prevent the polenta from sticking. Heat barbecue to medium high. Remove polenta from refrigerator. To make triangular pieces, cut polenta into 4 equal squares. Cut the squares on a diagonal to create 8 triangular pieces. Grill each triangle for 5 minutes on either side. Serve warm with jalapeno salsa.

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