BBQ Polenta Wedges

Fabuliciouzly Creamy & Cheesy surprise parcels to plop on the table at your next backyard gathering, then get ready for the WOW’s chef!

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Hubby was more than a wee bit sceptical when I slipped these beauties under his nose to whack on the alter of burnt offerings (aka BBQ) but he was absolutely blown away when he tasted them & kept going back for more!

Start by bringing a litre of chicken stock to the boil before slowly pouring in 1 cup of instant polenta in a steady stream, whisking well. Keep whisking until it gets nice & thick, coming away from the sides of the pan – about 5 minutes or so.

Remove from the heat & bung in 1 tablespoon of butter, 1/2 cup of grated parmesan cheese & a generous amount of chopped fresh basil (about a couple of tablespoons worth should do the trick). Whisk it well to combine then season with salt & white pepper.

Pour that lot into a very well greased cake tin (I use a square one but there’s no reason you can’t use another shape, whatever floats your boat really) then pop in the fridge for a few hours to set (it needs to be completely cooled the whole way through).

When you’re ready to eat, simply turn it out of the tin onto a board, slice it into wedges, brush both sides with a wee bit of oil & whack on the hot BBQ to get gorgeously golden on each side (say around 2-3 minutes each side).

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