Grilled Polenta

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  • 2 cups milk
  • 2 cups water
  • 1 cup finely ground yellow cornmeal
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 2 tablespoons olive oil


In a medium-size heavy saucepan over high heat, bring milk and water to a boil. Slowly add cornmeal, stirring constantly. Reduce heat to low and cook 30 to 35 minutes, stirring constantly. Add basil, cheese, TABASCO® Sauce, and salt and mix well.

Pour mixture into a lightly greased 10-inch round cake pan and allow to cool. To serve, slice polenta into wedges, brush with olive oil and grill on both sides until golden brown.

Makes 6 to 8 servings.

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