6 1/2 cups chicken stock
3 cups instant polenta (cornmeal)
120 g fontina cheese, chopped
1/2 cup finely grated Parmesan
2 egg yolks
1/4 cup chopped rosemary
1/4 cup chopped thyme
olive oil, to grease
Grease and line the base and sides of a 24x30cm baking tray. Grease the paper. Bring the stock to a boil in a medium saucepan. Slowly pour in the polenta, stirring continuously with a wooden spoon. Cook for one minute. Remove from heat and stir in fontina and Parmesan, egg yolks, rosemary and thyme. Spread mixture into prepared pan, smoothing top with wet hands. Set aside for 15 minutes to cool. Cover with plastic wrap and refrigerate for 2 hours or until completely firm. Turn polenta out onto a clean work surface. Use a large sharp knife to cut polenta into 16 fingers. Preheat a BBQ grill, brush fingers with oil. Cook on BBQ for 1 minute each side.
3 cups instant polenta (cornmeal)
120 g fontina cheese, chopped
1/2 cup finely grated Parmesan
2 egg yolks
1/4 cup chopped rosemary
1/4 cup chopped thyme
olive oil, to grease
Grease and line the base and sides of a 24x30cm baking tray. Grease the paper. Bring the stock to a boil in a medium saucepan. Slowly pour in the polenta, stirring continuously with a wooden spoon. Cook for one minute. Remove from heat and stir in fontina and Parmesan, egg yolks, rosemary and thyme. Spread mixture into prepared pan, smoothing top with wet hands. Set aside for 15 minutes to cool. Cover with plastic wrap and refrigerate for 2 hours or until completely firm. Turn polenta out onto a clean work surface. Use a large sharp knife to cut polenta into 16 fingers. Preheat a BBQ grill, brush fingers with oil. Cook on BBQ for 1 minute each side.
picture from http://cookalmostanything.blogspot.com
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