- Ingredients
- 30ml MAGGI Vegetable Liquid Concentrates
- 1Ltr boiling water
- 200g quick cook polenta
- 2tsp rosemary, finely chopped
- 100g Parmesan cheese, grated
- 1tsp olive oil
- 800g MAGGI Rich & Rustic Tomato Sauce
- Handful fresh basil, cut into fine ribbons
Grilled Parmesan Polenta with Neapolitan Sauce
Ingredients
Method
Method
In a large pan, mix the vegetable liquid concentrate with the boiling water and bring to a simmer. Reduce the heat and slowly whisk in the polenta, continuing to stir until the mixture begins to thicken up, 2-3 minutes. Add the rosemary and Parmesan.
Pour the polenta into a lined and greased 8” springform baking tin and refrigerate for 2 hours to set.
Preheat a grill and, when ready to make the polenta, remove from the baking tin and cut into 20 slices. Lightly brush each side of the polenta slice with olive oil then pan sear until golden brown, about 2 minutes on each side.
Heat the tomato sauce in a saucepan.
Serve two slices of polenta per person as a starter, or more as a main dish. Ladle some tomato sauce over the top and garnish with ribbons of fresh basil.
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