Grilled And Creamy Polenta With Several Serving Suggestions Food

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

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

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.