Ingredients
1 cup vegetable broth or water
1 1/2 cup Buttermilk
1 cup yellow cornmeal
1 tablespoon garlic
4 teaspoons chopped fresh thyme
salt and freshly ground pepper, to taste
Preparation
Line an 8 1/2-by-4 1/2-inch loaf pan with parchment paper. In a saucepan over medium heat, whisk together broth, buttermilk, cornmeal, garlic and thyme. Continue to whisk until the cornmeal is thick and smooth, about 12 minutes. Season generously with salt and pepper. Pour the cornmeal into the prepared pan, spreading it evenly and smoothing the top. Let cool, cover and refrigerate until firm, at least 5 hours.
Coat baking sheet with nonstick cooking spray. Turn out the polenta onto a cutting board and cut into 12 equal slices. Place the polenta slices in a single layer. Roast for 15 min at 400 degrees. Turn over and roast another 15 min.
