My spouse asked me to make some polenta for her. I decided to do something a little different this time around so I made some Grilled Polenta.
It's actually a lot easier than you think. You make the polenta like you normally would in a saucepan but instead of serving it immediately, you refrigerate it in a loaf pan.
Once the polenta loaf has hardened you can slice it and then grill the polenta slices in a frying pan or on the grill which is my preferred way to make grilled polenta.
If cooked properly you should end up with a nice crusty outside with a delicious soft inside. You do want to be careful to not overcook them as it may dry out the inside of them.
If you do decide to fry them in a pan, I suggest you use a cast-iron skillet. It does a great job crusting these polenta slices up.
Once they are grilled serve with your favorite toppings. In my case, I like to use a little spicy salsa but you could also top with some chopped tomatoes, onions and cilantro.
For more great recipes with Polenta, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Grilled Polenta recipe (see recipe card for quantities): Water, Low Sodium Chicken Broth, Kosher Salt, Polenta, Ground Thyme, Ground Black Pepper, Unsalted Butter and Parmesan Cheese.
🥣 How to make Grilled Polenta
In a saucepan over medium-high heat, bring the water, chicken broth, and salt to just a boil.
Lower the heat and slowly whisk in the polenta. Whisk continually until the mixture starts to thicken up, 2 to 3 minutes.
Add the ground thyme, ground black pepper, butter and the Parmesan and stir for about 30 seconds until combined and very thick.
In a lightly greased loaf pan, pour in the hot polenta and use a spatula to smooth out the top. Set aside and bring to room temperature then cover and refrigerate for 2 hours.
Slice the polenta into individual slices. Brush each polenta slice with a little olive oil. Place the slices on the grill or in a frying pan. Cook until golden brown, about 3 minutes on each side.
Grilled Polenta
Equipment
- Loaf Pan
- Saucepan
- BBQ / Grill
- Skillet
Ingredients
- 1 ½ Cups Water
- 1 ½ Cups Low Sodium Chicken Broth
- 2 teaspoon Kosher Salt
- 1 ½ Cups Polenta
- 1 teaspoon Ground Thyme
- 1 teaspoon Ground Black Pepper
- 2 tablespoon Unsalted Butter
- ¾ Cup Parmesan Cheese, grated
Instructions
- In a saucepan over medium high heat, bring the water, chicken broth, and salt to just a boil.
- Lower the heat and slowly whisk in the polenta. Whisk continually until the mixture starts to thicken up, 2 to 3 minutes.
- Add the ground thyme, ground black pepper, butter and the Parmesan and stir for about 30 seconds until combined and very thick.
- In a lightly greased loaf pan, pour in the hot polenta and use a spatula to smooth out the top. Set aside and bring to room temperature then cover and refrigerate for 2 hours.
- Slice the polenta into individual slices. Brush each polenta slice with a little olive oil. Place the slices on the grill or in a frying pan. Cook until golden brown, about 3 minutes each side.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
James
Love this Grilled Polenta. Polenta is one of my preferred foods. It is very tasty. my family like it better when done on the grill, but I have also done in in a fry pan.