Wednesday, January 12, 2011

Pineapple Polenta Squares

For the Polenta:
  • 2 cups low-sodium chicken broth or water
  • 1/2 cup polenta
  • Kosher salt and freshly ground pepper
  • 2 tablespoons chopped fresh sage
  • 1/2 cup finely chopped fresh pineapple
  • Vegetable oil, for brushing

 For the Sauce:
  • 1 stick unsalted butter, cut into pieces
  • 1/4 cup finely chopped fresh pineapple
  • Chopped fresh parsley, for garnish

Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat. Gradually whisk in the polenta and cook, whisking, until thick and creamy. Season with salt and pepper and stir in the sage and pineapple. Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly. Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour.

Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear. Remove from the heat and stir in the pineapple.

Preheat a grill or grill pan to medium and brush with vegetable oil. Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side.

To serve drizzle with the butter sauce and garnish with parsley.

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