Grilled Polenta

Polenta lovers need to try this Grilled Polenta recipe. Super easy to make and brings your polenta to a whole different level.

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 like this one, I suggest you check these recipes out:

• Pumpkin Sage Polenta
• Pumpkin Polenta with Chorizo & Black Beans
• Creamy Polenta with Parmigiano-Reggiano
• Spicy Bacon Grilled Cheese Sandwich
• Pizza Style Grilled Cheese Sandwiches

📋 What Ingredients do I need

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.