Grilled Polenta Recipes

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.

β€”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 into 3/4-inch-thick rounds. Brush with the oil and season with salt and pepper. Grill the polenta rounds on both sides until nicely marked, about 7 to 10 minutes a side – and don’t move them while they cook or you’ll jack with the cooking process and they’ll stick and bust.

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

Grilled Polenta πŸ”—

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Prep: 5min

Ingredients:

  • 2 cups yellow cornmeal ((regular, not stone ground))
  • 4 cups water
  • 2 1/2 cups half and half or milk
  • 1 1/2 tsp kosher salt
  • 3/4 cup parmesan cheese (divided )
  • 1/4 cup extra virgin olive oil (for brushing)
  • 2 tbsp basil (minced, or other fresh herbs of your choice)

Instruction:

  1. Line a quarter sheet pan or 9×13 pan with parchment. Grease parchment thoroughly.
  2. In a medium saucepan, whisk together cornmeal, water, half and half (or milk), and salt. Turn heat to medium.
  3. 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.
  4. Stir in 1/2 cup cheese.
  5. Pour polenta out into prepared pan. Spread to distribute evenly. Let rest on a wire rack until cooled and set. (At least 20 minutes)
  6. When polenta is cooled, cut into squares.
  7. Preheat gas grill to 450-500 degrees Fahrenheit. Or preheat cast iron grill pan to high heat.
  8. 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.
  9. 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.
  10. Arrange on platter and sprinkle with remaining cheese, and minced herbs.

FAQ

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.

Do you need to soak polenta before cooking?

Add your preferred protein, such as meats, cheese, lentils, or beans, to the polenta and top with your favorite pasta sauce. You can also use the polenta as a breakfast cereal by adding nuts, seeds, dried fruit, fresh fruit, and your preferred milk.

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