Polenta is flavored with Parmesan cheese, garlic, chives, and paprika. It is cooked on the stove, allowed to set, cut into wedges, and then broiled.
- Servings: 8
Photography: Richard Gerhard Jung
Source: Martha Stewart Living, September 2001
- 3 cups skim milk
- 3 tablespoons finely chopped fresh chives
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon paprika
- 3/4 cup quick-cooking polenta
- 2 ounces Parmesan cheese, grated
- 1 tablespoon unsalted butter
- Olive-oil cooking spray
Combine milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat. While whisking, slowly sprinkle in polenta. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until polenta has thickened, 5 to 8 minutes. Add Parmesan and butter; stir until combined. Pour polenta into an 8 1/2-inch springform pan; let rest until completely set, about 45 minutes at room temperature.
Preheat the broiler. Remove the outer ring from the springform pan. Cut the polenta into eight wedges. Coat with olive-oil spray, and place on a rack in the oven several inches underneath the broiler. Broil the polenta until golden brown on top and heated through, about 8 minutes. Serve.