Grilled Polenta

Recipe Ingredients

2 cups	474ml	Milk
2 cups	474ml	Water
1 cup	62g / 2.2oz	Finely-ground yellow cornmeal
2 tablespoons	30ml	Chopped fresh basil
2 tablespoons	30ml	Grated Parmesan cheese
1 teaspoon	5ml	Tabasco pepper sauce
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Olive oil

Recipe Instructions

In medium-size heavy saucepan, bring milk and water to a boil on grill or stove top. Slowly add cornmeal, stirring constantly. Cook over low heat 30 to 35 minutes, stirring constantly. Add basil, Parmesan cheese, Tabasco pepper sauce and salt and mix well. Pour mixture into lightly greased 10-inch round cake pan and allow to cool.

To serve, slice polenta into wedges, brush with olive oil and grill on both sides until golden brown.

This recipe yields 6 to 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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