I remember as a kid my mom would make a big batch of polenta when a few friends would drop by. We always seemed to have it on hand, it was easy enough to make and very satisfying too! She would usually make it as an appetizer and serve it with some delicious tomato sauce she had made up.
I still love making it – it is gluten free and can be used as an appetizer [which I do a lot] or as a side dish, you could even have it as a main meal if you wanted; as long as you have some corn meal – you are good to go!
1 cup corn meal
3 cups water
1/3 cup Parmesan
Garlic, basil, oregano to season [ I tend to add more as I love garlic and basil]
1 cup shredded mozzarella
½-1cup Chopped tomatoes or sauce
Bring water to boil, once boiled add corn meal in steady stream and stir while adding, reduce heat and simmer for 20 minutes, stirring constantly. Once begins to thicken and there are no lumps add the spices and the Parmesan. Polenta is done when spoon can stand in idle of pot.
Once done, let stand for a few minutes then transfer to an oven proof dish. Top with shredded mozzarella and place in oven under broiler for a few minutes. Keep and eye on it as you only want to melt the cheese topping.
Remove and cut into slices or squares. Add diced tomatoes or sauce and serve.
Instead of placing in oven, let cool and firm up, slice and brush with olive oil and place on the BBQ grill topped with mozzarella cheese to heat. Watch carefully!
Serve with chopped tomatoes or sauce.