1 tablespoon butter
¾ cup golden raisins
¼ cup of finely chopped walnuts
1 teaspoon salt
1 box (10.5 ounces) instant polenta
½ cup grated parmesan cheese
Olive oil spray
Make at least 1 hour before serving. Lightly spray a 9-by-13-inch baking pan with cooking spray.
Place pot on stove top with water (according to directions on the box) over high heat for polenta.
While water is heating to boil, add butter to a frying pan (preferably nonstick) over medium heat; add the raisins and walnuts. Toast lightly by stirring frequently for about 5 minutes, then set aside.
Once water reaches a boil, stir in polenta and salt. Once mixture is smooth and consistent, add the raisins, walnuts and cheese. Mix thoroughly. Transfer mixture to baking dish and allow to set at room temperature. Grill and serve with Pan-Fried Sardines and Ratatouille.
Mike BaronCopyright © 2014 Paddock Publications, Inc. All rights reserved.