Herb Polenta

Polenta. Naturally gluten free and such an easy dish, yet comes off as an intimidating dish. Most people don't even consider making it themselves, as if polenta is only available at a restaurants or in the pre-made tubes at the grocery store. The irony of polenta's intimidating myth is the dish is actually fool-proof. You can make it thick, soft, herby, plain, or cut into squares. There no real right or wrong way to serve polenta and it goes well with everything - fish, meats, veggies, fried eggs, made into croutons, and so much more.
Because basic polenta has very little flavor, I always do some general fresh herbs that won't over power any dish its served with - most often it will be multiple dishes for one batch.

 Served under fried eggs and bruschetta:

 

Ingredients

2 cups polenta or yellow ground cornmeal
6 1/2 cups broth, water, or stock
2 gloves of garlic
1 tbs fresh rosemary
2 tbs fresh parsley
1/4 c. parmesan cheese

3-4 tbs olive oil

Salt and pepper


10x15 rectangle baking sheet with edges (jelly roll pan)



Grease a 10x15 baking sheet, set aside. In a medium size pot over medium heat, add 2 tablespoons of olive oil with 2 minced garlic cloves. Once garlic is toasted, add the broth and bring to a boil. Once boiling, slowly whisk in the polenta to avoid clumps. Reduce heat to medium, add the rosemary, salt and pepper, then cook for 15 minutes, stirring occasionally. Once the polenta is cooked, add the parmesan cheese, parsley, and another tablespoon of olive oil. Immediately pour polenta onto the baking sheet and spread evenly. Let cool for 4 hours. Do not cover with plastic wrap while still hot otherwise the polenta will not set.
Once completely cooled, cut into squares and either grill or fry with oil in a pan on medium-high heat until both sides are golden brown. Serve with anything.