Char-Grilled Polenta With Rosemary Sauce
	1 tsp sea salt
	3 oz polenta
	2 oz salted anchovies
	2 tsp chopped fresh rosemary
	2 tbsp lemon juice
	2 oz extra virgin olive oil
	rucola salad leaves
	Bring 18 oz water and sea salt to boil in a heavy based saucepan. Reduce
	heat to a simmer and slowly add the polenta, stirring with a wooden spoon
	until it is completely blended. The polenta needs to be cooked for about
	40 minutes with regular stirring until it falls away from the side of the
	pan until stiff. Spread the polenta onto a flat surface, 3/4" deep and let
	it rest until cold, then cut into slices. Chop the anchovies and mix with
	the rosemary in a bowl. Slowly add the lemon juice and blend to a paste.
	Add the oil a little at a time. Heat the grill until very hot. Brush the
	polenta with olive oil and grill for 3 or 4 minutes on each side until
	lightly charred. Toss the rucola with some extra virgin olive oil and lemon
	juice. Place the polenta on the salad and pour over the sauce. Serves 4 as
	a starter.
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