Name: Barbecued fontina and herb polenta fingers
Prep time: 150 min
Cook time: 5 min
Total time: 155 min
Yield: 1
Ingredients: 1.625l chicken stock; 500g polenta; 120g fontina cheese, chopped; 60g parmesan; 2 egg yolks; 62.50 ml finely chopped rosemary; 62.50 ml finely chopped lemon thyme; Olive oil, to grease

Barbecued fontina and herb polenta fingers

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Prep Time:
150 minutes

Cook Time:
5 minutes

Total Time:
155 minutes

Elevate your BBQ game with this flavorful herbed polenta side dish.

Ingredients:

60g parmesan
2 egg yolks
1.625l chicken stock
500g polenta
120g fontina cheese, chopped
62.50 ml finely chopped rosemary
62.50 ml finely chopped lemon thyme
Olive oil, to grease

Instructions:

Prepare a 24 x 30cm baking tray by greasing and lining the base and sides with parchment paper, and then grease the paper itself.
Heat the stock in a medium saucepan over medium heat until boiling. Gradually add the polenta, stirring constantly with a wooden spoon. Cook for 1 minute until the polenta is tender. Take the pan off the heat and mix in fontina cheese, parmesan cheese, egg yolks, rosemary, and thyme. Pour the mixture into the prepared pan, leveling the top with damp hands. Let it sit for 15 minutes to cool. Cover with plastic wrap and refrigerate for 2 hours until it is firm.
Transfer the polenta to a clean work surface and slice it into 16 fingers using a large, sharp knife. Preheat a barbecue grill or char-grill to high heat. Brush the polenta fingers with oil and grill for 1 minute on each side until they are lightly charred and heated through.

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