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
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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