Hard Polenta
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 cups Water
2 cups Milk
1 1/2 teaspoons Salt
1 1/4 cups Polenta, medium grain
1 teaspoon Thyme
1/8 teaspoon Freshly ground black pepper
1/2 cup Grated Parmesan
2 teaspoons Olive oil

Preparation

1 In a 2-quart saucepan place 2 1/2 cups of the water, the milk, and the salt. Bring to a simmer, being careful that the pot doesn't boil over. 2 Place the polenta in a small bowl and stir in the remaining 1/2 cup of water. Slowly stir the polenta into the boiling milk and water. Stir regularly until it begins to thicken, about 3 min. Reduce the heat and simmer the polenta, uncovered, for 30 minutes, stirring regularly, until very thick. Stir in the remaining ingredients except the oil. Oil a 9 1/2 x 5 1/2 -inch loaf pan and fill wioth the warm polenta. Smooth the polenta out evenly with a rubber spatula. Cover the pan and refrigerate several hours  3 To serve, pop the polenta out of the pan and slice about 3/8 inch thick. Pan-fry the slices in olive oil until golden brown on both sides. Or place in an oiled sheet pan and sprinkle with grated Parmesan cheese. Broil until hot and lightly browned.