BBQ Polenta

By Karen Murphy

Prep and Finish Time: 15 min Cook Time: roughly 25-35 min

Yields: 10-12 servings

Ingredients 2 tablespoons olive oil

3/4 cup finely chopped white onion

2 cloves garlic, finely minced

1 quart veggie broth

1 cup coarse ground cornmeal

3-4 tablespoons unsalted butter (salted is fine if that is all you have)

Salt to taste

freshly ground black pepper to taste

2 ounces Parmesan, grated

BBQ Sauce

Tools Knife

Cutting Board

Measuring cups

Large Saucepan or sauté pan

Whisk

Muffin pan

Directions In a large saucepan (or sauté pan) heat the olive oil over medium heat. Add the onion

and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the

heat to low, add the garlic and sauté for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the veggie stock and bring to a boil. Gradually add the cornmeal

while continually whisking. Turn the heat down to low. Stir for another 10 minutes to make sure

it doesn’t stick to the pan and is heating evenly. Once the mixture is creamy, remove from the

heat and add the butter, salt, and pepper. Once they are incorporated, gradually add the

Parmesan.

Pour the polenta into muffin tins. Let cool then place in refrigerator for about an hour or till you

are ready to serve. (All the above can be done the day ahead)

- . Slide a knife in between the pan and polenta to separate them and

remove from pan. Place the polenta “muffins” on a flat cookie sheet or pan. Place in oven for

about 5-10 minutes to warm them back up. Baste with BBQ sauce and serve.