Grilled Polenta Recipe

Polenta, a creamy cornmeal porridge, is one of those comfort foods that will warm you up on a chilly, rainy day. Polenta is extremely versatile; in fact, you can finish it on the grill to kick it up a notch and give it a wonderfully crispy exterior while the interior remains creamy and buttery.

It’s simple to make grilled polenta by making a batch of creamy polenta, letting it set in a loaf pan, cutting it into slices, and grilling the slices.

You can also grill polenta on a regular cast-iron skillet, which will result in a uniform golden brown crust on the polenta slices (but no grill marks), or on a gas grill, both of which will produce the distinctive grill marks.

Polenta can be grilled if you have any leftovers, and if you refrigerate it within a few hours of cooking, it will keep for five to seven days.

—Danielle Centoni A Note From Our Recipe Tester “Lightly crispy outside and moist inside, this grilled polenta is deliciously addictive. I made the polenta with chicken stock, which gave it a savory flavor.”

Cut the polenta in triangle shapes (or whatever shape you prefer). Brush both sides with some olive oil. Grill the polenta a few minutes on each side until heated through. Enjoy!

Gordon Ramsay’s Grilled Polenta with Tomatoes and Goat’s Curd

Grilled Polenta with Balsamic Roasted Tomatoes 🔗

This Grilled Polenta with Balsamic Roasted Tomatoes is versatile enough to serve as an appetizer or light meal. Plus, it’s easy to prepare and it can be prepped ahead of time. The flavor combination will knock your socks off, too!

Prep: 10min

Total: 35min

Serving Size: 2 pieces

Nutrition Facts: servingSize 2 pieces, calories 241 kcal, Carbohydrate 39 g, Protein 6 g, Fat 7 g, Saturated Fat 1 g, Sodium 376 mg, Fiber 1 g, Sugar 4 g


  • 12 ounces cocktail tomatoes (, on the vine if possible (sub cherry or grape tomatoes))
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic (, crushed or minced)
  • 1-2 tablespoons grapeseed oil
  • 1/2 teaspoon sugar ((*optional))
  • Salt and pepper (, to taste)
  • 1 cup polenta (, quick-cooking (*see note))
  • 2 1/2 cups water
  • 1 1/2 cups vegetable broth (, low sodium)
  • 1/2 cup vegan parmesan cheese ((*optional))
  • 3/4 teaspoon salt (, more to taste)
  • 1 tablespoon vegan butter
  • Grapeseed oil (, as needed for grilling (or any oil))
  • 8 ounces vegan cheese (, a soft variety (*see note))


  1. 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).
  2. Remove from heat and stir in the vegan parmesan cheese and butter. Taste and add more seasoning if needed.
  3. 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.
  4. 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.
  5. When the polenta is cooled and firm, flip over gently onto a cutting board. Cut into 8 rectangular slices.
  6. 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.
  7. 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!


How do you make Gordon Ramsay polenta?

Use it to make an easy weeknight meal like our Cheesy Polenta Skillet, keep it on hand to replace noodles for a pasta-free lasagna, or put it in a Tex-Mex casserole to add delicious corn flavor.

Is polenta better with milk or water?

Add cheese, herbs, or other favorite seasonings to hot polenta before topping it with your favorite pasta sauce, sautéed greens, and your choice of protein, such as meats, cheese, lentils, or beans.

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