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Grilled Polenta with Red Onion Confit

2 Tbsp olive oil
1/2 small red onion, minced
1 clove garlic, minced
1/2 tsp salt
3 1/2 cup non-fat chicken stock
1 cup instant polenta
1 Tbsp Parmesan cheese
fresh ground black pepper

In large, deep saucepan, heat oil over medium heat; add onion and
saute 5-7 min until softened. Add garlic and saute 1 min, being
sure not to let it brown. Add salt and stock and bring to a rolling
boil. Add instant polenta in thin stream and cook, stirring for
5-10 min, until very smooth and stiff. Stir in the cheese and
quickly pour the polenta into 8-inch non-stick square pan that has
been rinsed out with cold water. Smooth the top with a spatula.
When the polenta has cooled, cover it and allow to rest for at
least 2 hrs.

Cut the polenta in half and cut each half into thirds. Slice each
piece horizontally to make 12 squares about 1/2 inch thick.

Prepare barbecue for grilling. Brush the polenta with a little
olive oil and sprinkle with black pepper. Grill 6-7 min on each
side until brown and crispy. Place slices on individual plates
and garnish with warm red onion confit.


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