Polenta is something I have only eating in a restaurant. When I found a recipe for grilled polenta, I thought, “Why not give it a try?” Yes, I came across it in my Williams-Sonama Grilling cookbook that I got as part of a “Kitchen Library” set years ago. Anyway, it’s grilling season and I was in the mood to experiment. It was REALLY good, if I do say so myself!!
Level of Difficulty: Moderate
Time Required: Prep Time – 30 min.; Chill time – 1-2 hours; Cook Time – 10 min.
3 cups water
1 tsp. salt
2 T. unsalted butter
3/4 c. polenta or yellow cornmeal
1/4 c. grated parmesan cheese
1/4 tsp. cayenne pepper
Special Equipment and Other Items Needed:
Preparing Grilled Polenta:
Combine water, salt and butter in a medium saucepan and bring to boil. Gradually add the polenta or cornmeal, whisking constantly so it doesn’t lump. Lower the heat and continue cooking, stirring frequently, until quite thick, about 10-15 minutes. Remove from heat and stir in the parmesan cheese and cayenne pepper.
Line a 9 in. pie plate with plastic wrap letting it extend over the edges. Spread polenta evenly over the plastic wrap and smooth the top with a spoon. Cover tightly with plastic wrap and chill until firm, at least one hour.
Prepare grill to medium heat. Invert pie plate to unmold the polenta on a cutting board. Peel off the plastic wrap. Cut the polenta into 6 pie shaped wedges. Brush each wedge lightly with oil. Arrange the polenta wedges on the grill. Grill, turning 2-3 times, until golden, about 10 minutes.
Make sure the polenta is firm before taking it out of the refrigerator or it will fall apart on the grill.
Polenta is a great compliment to grilled chicken, steaks, or pork chops (especially when they have a sauce).
Impressive Denise! Homemade polenta for the grill! I think I would have just purchased the polenta ‘log’ in the refrigerated section of the grocery store 😉 -Melissa