Grilled Mini Polenta Sandwiches

By shauna

Ingredients

• 2 . C Water
• 1 C. Coarse Cornmeal
• 1 C. Milk
• 1/4 C. Grated Parmesan Cheese
• 1 tsp. Salt
• 1/4 C. Olive Oil
• 2 Roma Tomatoes, cut into 1/4-in. thick slices
• 4 oz. Mozzarella Cheese, cut into 1/4-in. thick slices & cut into 2x11/2-in. pieces
• 16 Fresh Spinach Leaves
• 1 tsp. Freshly Ground Black Pepper
• Fresh Rosemary Spears

Details

Servings 16

Preparation

Step 1

Grease a 9x5-in. loaf pan. Set aside. In a med. saucepan, bring the water to a boil. Meanwhile, in a small bowl, combine cornmeal & milk. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook & stir till mixture returns to boiling; reduce heat to low. Cook, uncovered, for 10-15 min. or till mixture is very thick, stirring occasionally. Remove from heat. Stir in the parmesan cheese & salt till combined. Pour the mixture into the prepared loaf pan. Cover & chill for at least 3 hrs. or till firm. Preheat oven to 350. Remove the polenta from the pan. Cut the polenta in half lengthwise. Cut each half crosswise into 16 slices. In a lg. skillet, cook the polenta slices in the hot oil for 2-3 min. per side or till lightly browned. Add additional oil, if necessary, during cooking. Remove from skillet. Arrange half of the polenta slices on a baking sheet. Top with tomato slices, mozzarella slices, & spinach leaves. Sprinkle with pepper. Top with remaining polenta slices. Secure sandwiches with rosemary spears. Bake in preheated oven for 6-8 min. or just till cheese begins to melt. To make ahead: Prepare polenta as directed. Cover & chill up to 1 hr. Continue as directed.