Grilled Polenta Squares Tylers Ultimate Recipes

CRISPY POLENTA SQUARES

Steps:

• Pour warm polenta into an oiled 8-by-8-inch square pan and smooth out top. Refrigerate until firm, at least 2 hours but up to overnight.
• Preheat oven to 450 degrees. Flip polenta onto a cutting board. Brush the top with olive oil. Cut into 16 two-inch squares. Preheat a baking sheet for a few minutes and place the squares on the sheet.
• Place baking sheet in the upper third rack of the oven. Cook 10 minutes. Meanwhile, make the tomato topping by combining all ingredients in a bowl and tossing to coat. Let sit until ready to serve.
• Increase oven setting to broil and cook polenta squares until golden brown on top, about 3 minutes. Transfer squares to a platter and scatter tomato mixture on top.

GRILLED POLENTA

Steps:

• Line a quarter sheet pan or 9x13 pan with parchment. Grease parchment thoroughly.
• In a medium saucepan, whisk together cornmeal, water, half and half (or milk), and salt. Turn heat to medium.
• Whisk constantly until mixture begins to simmer. Turn heat to low. Stir intermittently until mixture thickens significantly and begins to hold a bit of shape/ pulls away from the edges of the pan. This takes about 15-20 minutes.
• Stir in 1/2 cup cheese.
• Pour polenta out into prepared pan. Spread to distribute evenly. Let rest on a wire rack until cooled and set. (At least 20 minutes)
• When polenta is cooled, cut into squares.
• Preheat gas grill to 450-500 degrees Fahrenheit. Or preheat cast iron grill pan to high heat.
• Brush one side of the polenta squares with olive oil. Arrange squares on grill, placing on a diagonal to create off-set grill marks. Press polenta into the grill with a spatula, using light pressure. Brush remaining side of polenta with additional olive oil.
• Cover (gas grill only, unncessary if using grill pan) and grill for about 5 minutes, or until polenta easily lifts from grill grates with a spatula. Flip and grill for about another 5 minutes.
• Arrange on platter and sprinkle with remaining cheese, and minced herbs.

GRILLED POLENTA

Steps:

• Preheat the oven to 350 degrees. Combine the polenta, 1 1/2 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.
• 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.

CRISPY GRILLED POLENTA RECIPE

Steps:

• Gather the ingredients.
• Pour warm polenta into a glass loaf pan. Smooth the top, cover and refrigerate until set, a few hours or up to overnight.
• Turn the polenta onto a cutting board. It should be completely molded into the shape of your loaf pan. Cut into 1/2-inch slices. Brush each slice on both sides with olive oil.
• Pre heat a medium (400°F to 475°F) gas or charcoal grill fire. Place each slice diagonally across the grill and let it cook until dark-brown grill marks appear, about 10 minutes. Do not move the polenta around or you will disturb the browning process.
• Flip and grill the other side until grill marks appear, about another 10 minutes. Serve hot with a sprinkle of flaky salt and freshly ground black pepper, if desired.

FONTINA AND PROSCIUTTO STUFFED PORK CHOPS WITH GRILLED POLENTA SQUARES AND ROASTED CALIFORNIA GRAPES

Steps:

• Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
• Preheat oven to 425 degrees F.
• Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
• Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.
• Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU

Steps:

• Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
• Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
• While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
• Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
• Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

PARMESAN POLENTA SQUARES

Steps:

• Whisk both cornmeals in bowl to blend. Bring broth to boil in heavy medium saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk constantly until mixture boils and becomes very thick, about 5 minutes. Remove from heat. Whisk in 1/2 cup Parmesan; season with salt and pepper. Pour polenta into 8 x 8 x 2-inch baking pan; smooth top. Cool until firm, at least 30 minutes, or cover and chill overnight.
• Preheat broiler. Cut polenta into 16 squares; brush generously with oil. Arrange polenta, oiled side down, on small baking sheet. Brush top of polenta with oil. Broil until heated through and golden brown, about 3 minutes per side. Transfer to platter. Sprinkle with 1/2 cup Parmesan.

GRILLED POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

GRILLED POLENTA SQUARES

Steps:

• In a large heavy saucepan, heat the olive oil over medium low heat. Add the red onion and saute, stirring constantly, for about 3 minutes, or until softened. Add the garlic and cook for 1 minute more. Add the chicken stock, water, and salt and bring to a boil over medium high heat. Reduce the heat and, when the liquid is simmering, gradually sprinkle the pollinate over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain. Reduce the heat to very low.
• Switch to a wooden paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of pollinate have softened. Stir in the black pepper, cotija, and butter. The mixture will be quite thick.
• Rinse an 8 x 12 inch roasting pan with water and shake dry. Mound the pollinate into the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the pollinate evenly in the pan until it is just under 1/2-inch thick. Cover with a tea towel and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator.
• When ready to serve, preheat a broiler to high heat. Brush the broiler pan with oil. Cut the pollinate into 8 equal squares and brush them with olive oil. Transfer the squares to the broiler pan and grill for about 8 minutes on each side, or until deep golden brown. Serve immediately.

GRILLED POLENTA WITH CORN AND PARMESAN

Steps:

• Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.
• Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.
• Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)
• Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.

GRILLED POLENTA SQUARES (TYLER'S ULTIMATE)

Steps:

• Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown