Porcini and Sundried Tomato Polenta

By maredan

Ingredients

• 180 * 180 millilitres (3/4 cup) chicken broth or water
• 125 * 125 millilitres (1/2 cup) milk
• 15 * 15 millilitres (1 tablespoon) chopped dried porcini mushrooms
• 15 * 15 millilitres (1 tablespoon) drained and finely chopped oil-packed sun-dried tomatoes
• 60 * 60 millilitres (1/4 cup) fine corn meal
• 60 * 60 millilitres (1/4 cup) grated pecorino or Parmesan cheese
• * Salt and pepper

Details

Servings 4

Preparation

Step 1

Directions

1. In a saucepan, bring the broth, milk, mushrooms and tomatoes to a boil. Sprinkle the cornmeal into the mixture while whisking. Simmer for 10 minutes over low heat, stirring frequently with a wooden spoon. Remove from the heat. Stir in the cheese. Transfer to the loaf pan. Lay plastic wrap directly on the polenta and smooth the surface with your fingers. Refrigerate until chilled, about 2 hours.
2. Preheat the grill, setting the burners to high.
3. Unmould the polenta. Trim the edges with a knife and cut in half.
4. Oil the grate well. Grill for 3 to 4 minutes per side.