Grilled Polenta

1 quart polenta (corn meal)
2 quarts chicken stock
¼ cup rosemary, chopped
¼ cup parsley, chopped
2 tablespoons garlic, chopped
2 tablespoons shallots or red onion, chopped
2 tablespoons butter
2 cups Parmesan cheese, grated
½ teaspoon white pepper

In a medium saucepan over low heat, combine butter, garlic and shallots and cook for two minutes. Add chicken stock and bring to a boil. Whisk in polenta, stirring constantly. Reduce heat to low and cook for 5 minutes, stirring constantly to avoid lumps.

Remove from heat and add remaining ingredients. Stir to incorporate. Spread mixture on a sheet pan with a rubber spatula until smooth and flat. Chill for one hour, and cut into desired shape. When ready to serve, pan fry in a non-stick pan with butter until hot. Serve by itself or as a starch with any dish. We serve polenta with our steaks and with our king crab special.

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