Rodelas de polenta assadas

Ingredientes

• 4 cups (960 ml) Vegetable or Chicken Broth: Using broth instead of water is a non-negotiable secret to deeply flavorful polenta. It infuses every grain of corn with savory notes from the very beginning.
• 1 cup (170g) Yellow Cornmeal (Medium or Coarse Grind): This is the foundation of your dish. A medium or coarse grind provides the perfect texture for rounds that get crispy on the outside.
• 1/2 cup (50g) Freshly Grated Parmesan Cheese: Please use freshly grated! The pre-shredded kind contains anti-caking agents that prevent it from melting as smoothly and it lacks the nutty, salty punch of a real block of Parmigiano-Reggiano.
• 2 tablespoons Unsalted Butter: This adds a touch of richness and a silky mouthfeel to the finished polenta.
• 1 tablespoon Fresh Rosemary, Finely Chopped: Fresh herbs are key. Rosemary provides a wonderful piney, aromatic quality that pairs beautifully with the corn and cheese.
• 1/2 teaspoon Sea Salt (or to taste): Essential for bringing out all the other flavors.
• 1/4 teaspoon Black Pepper, Freshly Ground: Freshly ground pepper adds a touch of spice and complexity.
• 2 tablespoons Extra Virgin Olive Oil: For brushing the rounds before baking. This is what helps them achieve that gorgeous golden-brown color and irresistible crispiness.

Modo de preparo

1. 1

   Prepare Your Pan: Lightly grease an 8×8 inch (20×20 cm) baking pan or a similar-sized loaf pan with butter or a light coating of cooking spray. This will prevent the polenta from sticking as it cools and sets.

2. 2

   Boil the Liquid: In a medium to large saucepan, bring the 4 cups of vegetable or chicken broth to a rolling boil over medium-high heat.

3. 3

   Whisk in the Cornmeal: Once the broth is boiling, reduce the heat to low. Slowly and steadily pour the cornmeal into the simmering broth while whisking constantly. This is the most crucial step to prevent lumps. Don’t dump it all in at once! A slow stream and constant motion are your best friends here.

4. 4

   Cook and Stir: Continue to cook the polenta on low heat, stirring frequently with your whisk or a wooden spoon. Make sure to scrape the bottom and corners of the pot to prevent scorching. The polenta will begin to thicken considerably. This process will take about 20-25 minutes for medium-grind cornmeal. The polenta is done when it is thick, creamy, and pulls away from the sides of the pan as you stir.

5. 5

   Add the Flavorings: Remove the saucepan from the heat. Immediately stir in the grated Parmesan cheese, unsalted butter, chopped fresh rosemary, salt, and black pepper. Stir vigorously until the cheese and butter are completely melted and everything is well incorporated. Taste and adjust the seasoning if necessary.

6. 6

   Spread and Cool: Immediately pour the hot polenta mixture into your prepared baking pan. Use a spatula to spread it into an even layer. The thickness should be about 1/2 to 3/4 of an inch.

7. 7

   Chill Until Firm: Let the polenta cool at room temperature for about 30 minutes. Then, cover the pan with plastic wrap (press it directly onto the surface of the polenta to prevent a skin from forming) and transfer it to the refrigerator. Chill for at least 2 hours, or up to overnight. The polenta must be completely cold and very firm before you can proceed.

8. 8

   Cut the Rounds: Once firm, carefully invert the pan onto a clean cutting board. The polenta slab should release easily. Using a 2-inch or 3-inch round cookie cutter or the rim of a thin glass, cut out as many rounds as you can. You can gather the scraps, press them together, and cut out a few more if you wish, though they may not be as pristine as the first cuts.

9. 9

   Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to guarantee the rounds don’t stick.

10. 10

    Arrange and Brush: Arrange the polenta rounds in a single layer on the prepared baking sheet, leaving a little space between each one. Using a pastry brush, lightly brush the tops of the rounds with extra virgin olive oil.

11. 11

    Bake: Bake for 20 minutes. Then, carefully flip the rounds using a spatula, brush the other side with olive oil, and bake for another 15-20 minutes. The rounds are done when they are a deep golden brown and crispy on the edges.

12. 12

    Serve: Remove from the oven and let them cool for a minute or two on the baking sheet before transferring them to a serving platter. Serve warm with your favorite toppings.