Grilled herb and parmesan polenta

Grilled polenta is easy, healthy and tastes every bit as good as it looks.

Recipe «Grilled herb and parmesan polenta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, to grease, 1L Massel vegetable liquid stock, 170g instant polenta, 25g unsalted butter, chopped, 25g finely grated parmesan , 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh oregano, Olive oil, to grease .

Ingredients:

• Olive oil spray, to grease 
• 1L Massel vegetable liquid stock 
• 170g instant polenta 
• 25g unsalted butter, chopped 
• 25g finely grated parmesan 
• 1 tbsp chopped fresh rosemary 
• 1 tbsp chopped fresh oregano 
• Olive oil, to grease 

Instructions

1. Spray a 22 x 32cm (base measurement) Swiss roll pan with oil. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
2. Place the stock in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Gradually add the polenta in a thin, steady stream, whisking with a balloon whisk, until well combined. Cook, stirring with a wooden spoon, for 5 minutes or until mixture thickens. Stir in the butter, parmesan, rosemary and oregano. Season with salt. Spoon into prepared pan. Smooth the surface. Set aside for 15 minutes to cool. Cover. Place in the fridge for 2 hours to set.
3. Preheat a chargrill on high. Cut polenta into 12 pieces. Brush both sides with oil. Cook half the polenta for 2 minutes each side or until crisp and golden. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining polenta.