Recipe courtesy of Louisa Hull, chef of Louisa’s Café in Cape May, New Jersey, and can be found in Louisa’s 25th Year Anniversary Cookbook.

(You’ll need a whisk for this recipe)

    2 cups coarsely ground cornmeal
    2 cups water
    1 cup milk
    1 egg
    ½cup hard cheese (Parmesan, Romano, etc.)

Preheat oven to 375 degrees.  Heat water, milk, and cornmeal in a heavy saucepan on medium heat, whisking often (about 12 to 15 minutes).  Turn off heat.  Whisk in egg and cheese.  Using a rubber spatula, scrape polenta into an oiled 8 x 8 inch or 9 x 9 inch square cake pan.  Bake 20 minutes.  Cool and cut into 6 blocks.  Grill in a cast iron pan (or on a grill) until the edges are brown and crispy.  Top with any type of pasta sauce...
Or save it and have it for breakfast:  grilled crispy with warm maple syrup.

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