Grilled Polenta

2018-10-30
  • Yield : 8 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 50m
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Nutritional Info

This information is per serving.

  • Calories

    248 calorie
  • Fat

    14 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    17 milligrams
  • Sodium

    873 milligrams
  • Carbohydrate

    24 grams
  • Fiber

    2 grams
  • Protein

    7 grams
  • Sugar

    2 grams

Ingredients

  • 3 cups water
  • 2 teaspoons kosher salt
  • 1 1/2 cups quick cooking polenta, medium or coarse-grain
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly chopped thyme leaves
  • 1 teaspoon freshly chopped marjoram leaves
  • 2 tablespoons unsalted butter, plus more for pan
  • 3/4 cup grated Parmesan
  • 1/4 cup olive oil, for grilling or pan searing

Method

Step 1

In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.

Step 2

Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)

Step 3

Preheat a grill to medium.

Step 4

When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

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