To serve run a knife around inside of mold, then set mold on top of
stove to heat and loosen bottom; unmold onto a cutting board. Slice
into serving pieces about 3/8 inch thick. Dredge lightly in cornmeal
and brown on both sides in oil.
Serve for breakfast with fried or poached eggs, or fried apple
slices; or use as a dinner meat, accompanying the scrapple with green
vegetables such as broccoli or cabbage, or a green salad or cole slaw.
3 cups water
1 cup cornmeal
Bring water to a boil. Reduce to a simmer. Pour in cornmeal steadily,
stirring constantly. Continue to stir until mixture is thickened. It
should come away from sides of the pan, and be able to support a
spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto
a wooden cutting board, let stand for a few minutes.
4 tablespoons olive oil
3/4 cup finely chopped sweet onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheeze
In a large, oven-safe saucepan heat half the olive oil over
medium heat. Add the onion and sauté 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 chicken stock, bring to a
boil. Gradually add the cornmeal while continually whisking.
Once you have added all of the cornmeal continue to
cook for 15 minutes, stirring to prevent lumps. Once the mixture is creamy,
add the cheese, spices, and the other half of the olive oil.
Stir until the cheese is melted and mixed in.
Serve as is, or pour the polenta into 9 by 13-inch cake pan
lined with parchment paper. Put weights on tip.
Place in the refrigerator to cool completely.
Once set, turn the polenta out onto a cutting board and cut
into squares, rounds, or triangles. Sauté in additional olive oil.