Polenta Brustolada (Pan-Seared Polenta with Melted Cheese)

• •2.5 cup Water
• •1 cup Cornmeal (fubá)
• •4 tbsp Extra Virgin Olive Oil
• •1 tsp Salt
• •1 cup Shredded Mozzarella Cheese

Instructions

1. 1

   In a large pot, combine the water, 2 tablespoons of olive oil, the cornmeal (fubá), and the salt. Place over low heat and cook, stirring constantly, until the mixture reaches a very firm consistency. This should take about 6 minutes.

2. 2

   Remove the polenta from heat. Line a medium rectangular dish (approximately 6 x 10 inches or 16 x 26 cm) with plastic wrap. Pour the cooked polenta into the lined dish and level the surface to ensure an even thickness. Cover with more plastic wrap and refrigerate for a minimum of 3 hours, or until completely firm.

3. 3

   Once thoroughly chilled, unmold the firm polenta onto a flat surface, using the plastic wrap to assist. Cut the polenta into 12 equal rectangular pieces.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over high heat. Place the polenta slices in the pan and sear them in batches for about 2 minutes per side, or until they are golden brown and crispy. Add more olive oil as needed for subsequent batches.

5. 5

   Once the polenta slices are golden, top each one with shredded mozzarella cheese. Cover the skillet with a lid for about a minute to trap the heat and melt the cheese. Serve immediately while hot and the cheese is gooey.

Chef's Tips

• 💡Feel free to swap the mozzarella for other cheeses like Parmesan, Gorgonzola, or even top it with a slice of salami or a dollop of marinara sauce for variation.
• 💡The key to preventing the polenta slices from falling apart when seared is to ensure they are thoroughly chilled and firm before cutting and cooking.