I made Grilled Polenta for a delicious and different side dish. It turned out so awesome that I will make it again for sure.
Polenta is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
What Does It Taste Like?
Polenta tastes like a hearty corn porridge. The cooked grains should taste sweet and cooked, not bitter and raw. The better the cornmeal you start with, the better your polenta will taste.
- Bring the water with vegetable stock to a rapid boil (or just use stock, if you have it on hand) in a large pot.
- Turn the heat down to medium-low and pull the put right off the stove. Whisk while adding cornmeal slowly.
- Whisk thoroughly to avoid any lumps until well combined, and then place back onto the heat.
- Keep stirring to ensure the mixture stays smooth – you may need to add a few more tablespoons of water if the mixture is too dry.
- Cover and allow to cook for about 30 minutes – adjust the heat so that it steams but doesn’t spatter, and stir occasionally.
Remove from heat and add pepper, butter, and cheese.
- Stir to melt and combine.
- Pour into a lined 9×13 dish and allow to cool in the fridge – give it at least 30 minutes in the fridge.
- Preheat the broiler in the oven. Once set, preheat the broiler in the oven.
- Remove the polenta from the dish and slice it into individual portions – I got 16.
- Place onto a baking dish and sprinkle feta over the top.
- Place under the broiler just until heated through and starting to brown on top.
- Serve with a sauce just use it to lap up meat sauce/juices.
Source: Corlea Smit – As usual, my adaptation