I love grilled polenta, but have no patience for rubber-firm pieces. 🌽⁠
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⁠Instead, I make my polenta extra creamy using my favorite grind from @bobsredmill, adding more water than most and cooking for a good long while. Once cooled and cut, I brush the pieces with olive oil, top with excellent Parmesan cheese, and crisp at very high heat. Warmed, the insides will revert to thick porridge. The finished bites will be crispy and creamy all at once. ⁠#thenimblecook, page 314⁠
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