Grilled Pomegranate Polenta

1 cup polenta (or yellow corn meal)
1 cup pomegranate seeds (from one pomegranate)

2 cups broth
2 cups water
1 cup grated parmesan cheese
2 T butter
Salt for seasoning

Bring broth and water to a boil in a large saucepan, then gradually add polenta while whisking at the same time. Reduce heat to a simmer and continue cooking (stirring occasionally) for 30 to 40 minutes until thickened. Remove from heat and add butter and cheese, then season to taste with salt. Let cool and then stir in the pomegranates.

Pour polenta mixture onto 9”X13” baking tray with edges. This should create a layer about a ½ -inch thick. (If you want your polenta cakes thicker, pour the mixture into a smaller pan.) Cover with plastic wrap and refrigerate for about an hour.

Remove polenta from refrigerator and cut into squares or circles. Spray a grill pan using extra virgin olive oil in a can and place on medium high heat. Then grill your polenta cakes for about one to two minutes on each sides for the grill marks.

Place on top of a salad or as a side to a meat dish like boneless barbeque pork ribs (shown above).

Makes four to five servings.