Grilledpolenta Recipes

GRILLED POLENTA WITH CHEESE (HOW TO USE LEFTOVER POLENTA)

Steps:

• Cut polenta into the slices when cold.
• Place onto an oiled grill or rack placed under the broiler.
• Cook until the polenta starts to brown and crisp, then turn over and cook the other side.
• Serve plain, if desired. However, if you like cheese, add a slice of mozzarella and put back under the broiler until nicely browned. If you cooked the polenta on a grill, you may want to finish it off with cheese under a broiler/grill.
• Serve hot. You can also serve with a little tomato sauce.

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.

GRILLED POLENTA WITH BALSAMIC ROASTED TOMATOES

Steps:

• In a med-large pot, add the water, broth, polenta, and salt. Place on stove over high heat and whisk to combine. Bring to a boil and turn heat down to a low simmer. (*the polenta tends to spurt up so use long cooking utensils to prevent burns). Stir or whisk every 30 seconds to keep it smooth. It'll thicken up and finish cooking around the 4-5 minute mark. It should be very thick, but not have big clumps (whisk in more water/broth to smooth if needed).
• Remove from heat and stir in the vegan parmesan cheese and butter. Taste and add more seasoning if needed.
• Pour polenta into a 11X7 Baking Pan (or something similar) and smooth out evenly with a spatula. Let it cool for 10 minutes before transferring into freezer for another 10-15 minutes. You can also place in the fridge for 30-60 minutes.
• While the polenta is setting, you can roast the tomatoes. Preheat oven to 450° F (230° C). Place tomatoes in a small baking dish and nip each one with scissors (leave vine intact if preferred). Add garlic, drizzle with oil, balsamic vinegar and sprinkle with sugar, salt, and pepper. Place in the oven for 10 to 15 minutes until the tomatoes are blistered and tender.
• When the polenta is cooled and firm, flip over gently onto a cutting board. Cut into 8 rectangular slices.
• Heat a Grill Pan over medium-high heat for a few minutes. While the pan is heating, brush one side of the polenta to coat. When the pan is fully heated, add the polenta, leaving some room in between (don't crowd - work in batches if needed). Grill for 7-9 minutes until grill marks appear (push down gently to help it along). Don't move the polenta slices much or they won't grill properly. Use a metal spatula to gently remove. You can serve now or flip and grill the other side of the slices.
• Place a few slices on a plate and top with vegan cheese, a few tomatoes with a drizzle of the roasting sauce. If preferred, top with fresh-cut basil, crushed red pepper, capers and a drizzle of balsamic glaze. Enjoy!

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.

GRIDDLED POLENTA WITH CORN & GREEN SALSA

Steps:

• Bring 1.5 litres of water to the boil in a large saucepan. While stirring the water constantly with a wooden spoon, tip in the polenta in a steady stream. Lower the heat so the polenta isn't spluttering too much, then cook, stirring occasionally, for 10 mins. Meanwhile, line a 40 x 30cm tray with baking parchment. Stir the corn, chilli and grated cheese into the polenta with 2 tsp salt, then spoon out onto the tray. Spread to a rough rectangle, making sure the polenta is packed tightly and there are no gaps. Cover with another sheet of baking parchment and a flat baking tray, then top with some cans or jars to press and flatten the polenta while you chill it in the fridge for at least 2 hrs, or up to a day.
• Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.
• Heat the barbecue (or a griddle pan), trim the edges off the set polenta to neaten, then slice into 12 wedges. Brush both sides of each wedge with a little of the remaining oil and barbecue or griddle for 5 mins on each side until charred and hot through. Serve a couple of wedges per person, topped with a generous spoon of the chunky green salsa.

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

Steps:

• 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.
• 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.)
• Preheat a grill to medium.
• 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.

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.