Grilled Polenta stuffed with Blue Cheese and Walnuts

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Recipe bycurowe

Notes:

Serves 2-4

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Ingredients:

4 cups water
¾ tsp salt
175 grams polenta

40 grams blue cheese, crumbled
45 grams walnuts, chopped

Arugula or your choice of greens
Olive oil, salt, pepper, squeeze lemon juice
Reduced balsamic vinegar, to taste

In large saucepan, bring water and salt to a boil. Add corn meal gradually, whisking continually. Once you have added all the cornmeal, lower the heat, cover and simmer for about 20 minutes, whisking every 2 minutes or so, until the polenta no longer attaches to the sides.
Coat 8″ cake pan with cooking spray and pour in half the polenta Spread it as evenly as possible. It helps to spray your spatula with cooking spray, or dip it in water.
Sprinkle blue cheese and walnuts on top of your polenta and cover with remaining half. Again, spread as evenly as possible.
Cover with plastic film and put in the refrigerator until completely chilled, preferably overnight.
Take the polenta out of the pan, cut it into 4 squares and cut each square into 2 triangles.
Brush with a little bit of olive oil and grill on a pre-heated grill over medium heat or in a non stick pan until nice and golden, about 5-7 minutes per side.
Serve with arugula lightly tossed with olive oil, salt, pepper and a squeeze of lemon juice.
If desired, drizzle about a teaspoon of reduced balsamic vinegar overtop the polenta. To make reduced balsamic vinegar, simply bring the vinegar to a boil, reduce heat and let it simmer until it becomes fairly thick. You will need approximately ¼ cup vinegar to make 2 teaspoons of reduced vinegar.