The bean recipe was reviewed by Bob in this thread:
http://community.cookinglight.com/sh...ht=beer-glazed
We gave them a 4 out of 5 stars. They needed some heat (in our humble opinions) so next time we will add some chipotle or chopped jalapeno peppers. I used Modelo beer and made them wo bacon and added chopped fresh tomatoes. They were made in the morning so they could sit then be reheated.
I served them over grilled polenta. It was given a 5 and asked if it could be made again
* Exported for MasterCook 4 by Living Cookbook *
Grilled Polenta
Recipe By : MARTHA ROSE SHULMAN
Serving Size : -1 Preparation Time:
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups polenta
1 1/2 tsp salt
1 1/2 quarts water
1 1/2 Tbs unsalted butter
Extra virgin olive oil for grilling
1. Preheat the oven to 350 degrees. Combine the polenta, water and salt in a
2-quart baking dish, and stir together. Place the baking dish on top of a
sheet pan (so that if water sloshes when you put it in the oven, it will
just go onto the sheet pan), and place in the oven. Bake one hour. Remove
from the oven, stir in the butter and return to the oven for 20 minutes.
Remove from the oven, and stir again. Return to the oven for 10 to 20
minutes, until stiff. Remove from the oven and allow to cool, then chill for
one hour or more.
2. Prepare a medium grill or heat an electric griddle on medium. Cut the
polenta into squares, and brush the squares on both sides with olive oil.
Place on the grill or griddle. When grill marks appear or when nicely
browned, usually in about two to three minutes, turn and brown the other
side. Serve hot.
Comments: Grilled polenta makes a great side dish if you’re grilling meat or
fish; it’s also a perfect solution for vegetarians at your barbecue. Squares
of polenta are best if they’re thick, so the basic polenta recipe is
increased by half and the polenta is cooked for a longer time.
Recipe Author: MARTHA ROSE SHULMAN
Recipe Source: The New York Times
Author Note: Advance preparation: The cooked polenta will keep for three or
four days in the refrigerator.
Author Note: Variation: Pan-Seared Polenta Squares
Author Note: You don’t get the attractive grill marks or charcoal flavor
here, but this is a nice way to serve polenta. Heat a tablespoon of olive
oil in a heavy non-stick skillet over medium-high heat, and sear the polenta
squares on both sides oil until lightly colored. The surface should be
slightly crisp.
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