Grilled Polenta
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups polenta
- 1½teaspoons salt
- 1½tablespoons unsalted butter
- Extra virgin olive oil for grilling
Nutritional analysis per serving (8 servings)
132 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 76 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Combine the polenta, 1½ quarts water and salt in a 2-quart baking dish, and stir together. Place the baking dish on top of a sheet pan (so that if water sloshes when you put it in the oven, it will just go onto the sheet pan), and place in the oven. Bake one hour. Remove from the oven, stir in the butter and return to the oven for 20 minutes. Remove from the oven, and stir again. Return to the oven for 10 to 20 minutes, until stiff. Remove from the oven and allow to cool, then chill for one hour or more.
- Step 2
Prepare a medium grill or heat an electric griddle on medium. Cut the polenta into squares, and brush the squares on both sides with olive oil. Place on the grill or griddle. When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side. Serve hot.
- Advance preparation: The cooked polenta will keep for three or four days in the refrigerator.Variation: Pan-Seared Polenta SquaresYou don’t get the attractive grill marks or charcoal flavor here, but this is a nice way to serve polenta. Heat a tablespoon of olive oil in a heavy non-stick skillet over medium-high heat, and sear the polenta squares on both sides oil until lightly colored. The surface should be slightly crisp.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Coming clean: I just used tube polenta and put it on the grill. Way good.
Put 1 1/2 cups polenta + 6 cups water + 1 tsp salt into PRESSURE COOKER & cook 10 minutes with quick release of pressure. Add 3 tbsp butter cubes and 1/4 cup grated parmesan cheese and stir vigorously x 1 minute, scraping the bottom to free any stuck on bits. Turn out into greased 9x9 inch glass dish, level with offset spatula and chill. 15 minutes beats 1 hour 40 minutes EVERY TIME! Continue with step 2.
Polenta can be cooked on the stovetop. The key is to add the cornmeal to COLD water (or stock, or milk, or a combination) so it doesn't clump. Bring to a low boil and stir occasionally for about 45 min. For variety, add chopped mushrooms, sun-dried tomatoes or herbs. My favorite is rosemary. Salt it at the end. Stir in bits of cheese right before serving, so there are little bursts of semi-melted cheese in every spoonful.
I made it. 1.5 cup corn meal, 8 cups chicken stock, 1/2 tsp salt, 1/2 tsp pepper in the Instant Pot for Pr. cooke 8 minutes (Next time cook for 10 minutes.). Let the steam release on its own. Stirred to beak up clumps with a serving fork. Once uniform, stir in 2-3 Tbs butter and 1 cup of grated Parmaggiano Regiano. Transfer to a buttered 8 x 8 pan and cooled in the Fridge for 30 min (Next time will freeze for 30 min). Tried to get grill marks using stove top griddle.
I always make polenta on the stove top so I was hesitant but this worked beautifully and will be my new go-to. I subbed 1 cup milk and got a creamier texture. After grilling squares in a hot cast iron pan I sprinkled pecorino and parmigiano on top before spooning over David Tanis' rabbit ragout. A Pelaverga or a Barolo from Poderi Roset were equally delicious with this dish.
Total time to prepare is way too short in the recipe, but it’s worth the effort and extra time. It took me over twice as long to get the polenta ready to grill. I suggest you start the polenta in the oven at least 5 hours before you intend to begin grilling. Leave a couple of hours minimum to cool and set up in the fridge.
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